Description
This Rhubarb Dump Cake is a delightful dessert that combines the tartness of fresh rhubarb with the sweetness of strawberry gelatin and a buttery cake topping. It’s easy to make and perfect for spring gatherings or a sweet treat any time of the year.
Ingredients
Scale
Filling:
- 4 cups fresh rhubarb (chopped)
- 1 cup granulated sugar
- 1 (3-ounce) box strawberry gelatin
Topping:
- 1 box yellow cake mix (about 15.25 ounces)
- 1/2 cup butter (melted)
- 1 cup water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the chopped rhubarb in the dish, sprinkle sugar, then strawberry gelatin. Add the dry cake mix on top, followed by melted butter and water.
- Bake: Bake for 45–50 minutes until golden and bubbly. Let cool for 15 minutes before serving.
Notes
- You can use raspberry gelatin for a variation.
- Frozen rhubarb can be substituted; thaw and drain before use.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 31g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
