Rhubarb Dump Cake
This rhubarb dump cake only requires 6 ingredients and 10 minutes of prep time. Made with a yellow cake mix and strawberry Jello for a delicious spring dessert.
Servings: 10 servings
Calories: 335kcal
Ingredients
- 4 cups finely diced rhubarb see note at the bottom on how to use frozen rhubarb
- 1/2 cup granulated sugar
- 1 3 ounce box of Strawberry Jello
- 1 yellow cake mix unprepared
- 1/2 cup butter melted
- 3/4 cup warm water
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350° F. Grease a 9 x 13 inch baking dish. Spread the diced rhubarb in the pan. Sprinkle with the sugar and dry strawberry jello.
- Sprinkle on the dry cake mix. Melt the butter in the microwave and stir in the warm water. Pour over the dry cake mix. Do NOT stir.
- Bake in preheated oven for 40-45 minutes or until lightly browned. Remove and let cool slightly. It's best served warm with whipped cream or vanilla ice cream.
Notes
If you choose to use frozen rhubarb, thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb. Then use as you would fresh rhubarb in the recipe.
Using the method of dumping everything into the pan will probably result in a few pockets of dry cake mix. (My pumpkin dump cake recipe shows this.) If you don’t like an occasional bit of dry cake mix (some people do and some don’t). My advice would be to grab a mixing bowl and stir together the cake mix, melted butter and water together before spreading over the rhubarb in the pan.
Nutrition
Serving: 1piece | Calories: 335kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 467mg | Fiber: 2g | Sugar: 35g