RHUBARB Season!! Plus All the Sweetness!!

If you’re a rhubarb lover you really need to try some of these easy Rhubarb recipies soon.

image source: ItsyBitsyKitchen

Rhubarb Dump Cake

How to make rhubarb dump cake - Print Recipe

Start by arranging chopped rhubarb (you can use fresh or frozen) in a 13-by 9-inch baking dish.

Sprinkle strawberry jello (or any red jello) over the rhubarb, then top with granulated sugar.

Top with yellow cake mix (or white cake mix), then melted butter, then cold water.

Bake for about an hour, until the fruit is bubbling.

TIP: Rhubarb Dump Cake lasts for several days in the fridge you can totally make it a day ahead. I actually think the flavor improves if it’s refrigerated overnight.

Ingredients

4 cups sliced fresh or frozen rhubarb from about 15-16 ounces 3- ounce box strawberry jello or any red jello
3/4 cup granulated sugar
1 15.25-ounce box Duncan Hines white or yellow cake mix*
1/2 cup butter melted (salted butter is better here)
2 cups cold water

Instructions

Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water.
Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.


It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.

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