Rhubarb Dump Cake
Added June 06, 2003 | Recipe #63957
Total Time:
Prep Time:
Cook Time:
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either
raspberry or strawberry gelatin.
Directions:
1
Preheat oven to 350 degrees.
2
Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
3
Sprinkle sugar over the rhubarb.
4
Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
5
Next, sprinkle the cake mix over the gelatin.
6
Melt butter; pour over the cake mix.
7
Pour the 1 cup of water over cake mix.
8
Bake for 45 minutes.
9
Cool completely; then chill in refrigerator.
10
When ready to serve, invert onto plate.
11
Top with either vanilla ice cream or Cool Whip.
12
Serves 12 to 16.
13
Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
14
This cake was baked in a gas oven.
15
If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
16
Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
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Ratings & Reviews:
Hubby says he would eat it again. Extremely easy to make. I followed the recipe except for I only had 3 cups of rhubarb. Worked out okay but I would mix the cake mix with the water and then dump it over the rhubarb mixture so that there wouldn't be dry lumps. Turns out more like a cobbler than a cake. Thanks.
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I made this finally.....it was sooo good and easy. I did use strawberry jello instead of raspberry....very rich...but verrry goood!!!!
Thanks
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Love rhubarb and this is in my rhubarb recipe file. A bit of whipped cream on top and you've got a great dessert.
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Nutritional Facts for Rhubarb Dump Cake
Serving Size: 1 (99 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 340.8
Calories from Fat 115
33%
Total Fat 12.8 g
19%
Saturated Fat 5.6 g
28%
Cholesterol 21.2 mg
7%
Sodium 390.5 mg
16%
Total Carbohydrate 54.9 g
18%
Dietary Fiber 1.2 g
4%
Sugars 37.9 g
151%
Protein 2.9 g
5%
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