Rhubarb Dump Cake
Six years ago, my husband and I moved to Utah and in the backyard of the house that we bought,
there was this….”plant”.
It didn’t really look like a shrub normally used in landscaping
and I was fairly certain that it wasn’t a weed,
so I had hubby come take a look at it before I yanked it out.
Growing up in Oregon, he knew exactly what it was. He promptly broke off a stalk and
he started to…I couldn’t believe it….EAT IT!
That was my first exposure to rhubarb and now I LOVE my rhubarb plant and anxiously await harvest time.
Now that I knew what my “plant” is, I needed some rhubarb recipes. I must admit that the word “dump” doesn’t always conjure up a wonderful mental image, but when I found this pin for Rhubarb Dump Cake from Grandparents Plus I knew that I wanted to try it because it looked so easy! And let me tell you, it didn’t disappoint. So let’s get cooking with rhubarb!
Rhubarb Dump Cake
- 1 package yellow cake mix
- 3-4 cups cut up rhubarb
- 1 cup sugar
- 1 4 oz package of Strawberry Jello
- 1 cup water
- 1/4 cup melted butter
- Preheat oven to 350 degrees.
- Layer the cut up rhubarb in a greased 9x13 pan.
- Sprinkle the cup of sugar over the rhubarb and then sprinkle the strawberry jello on top of the sugar
- Pour the dry yellow cake mix over the rhubarb.
- Pour the 1 cup water over the cake mix and then lastly pour the melted butter.
- Do not stir.
- Bake at 350 degrees for 45-55 minutes or until bubbly and lightly browned.
If you aren’t as lucky as me and don’t have a rhubarb plant in your backyard, luckily rhubarb can be bought frozen at any grocery store. Which is a good thing because you are going to want to make this easy but scrumptious dessert!
This awesome post has been shared with Home Stories A to Z