Imagine diving into a dessert that combines the tangy zest of rhubarb with the sweet comfort of a classic cake. That’s what you get with this Rhubarb Dump Cake—a simple yet delightful treat that’s as easy to make as it is delicious to eat. Whether you’re new to baking or a seasoned kitchen pro, this recipe promises to add a splash of color and a burst of flavor to your dessert repertoire.
This Rhubarb Dump Cake is a fuss-free dessert that’s perfect for any occasion. The layers of sweet and tart perfectly complement each other, creating a treat that’s sure to please any palate. Serve it warm for a comforting dessert, or enjoy it cold for a refreshing summer treat. Either way, it’s a delightful twist on traditional cake recipes!
Rhubarb Dump Cake Recipe:
Ingredients:
- 1 pound of rhubarb, cut into 1/4 inch pieces (approximately 3 to 4 cups)
- 1 cup of white sugar
- 1 (3-ounce) package of strawberry gelatin (Jell-O)
- 1 package of yellow cake mix
- 1 cup of water
- 1/4 cup of melted butter
Directions:
- Preparation: Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish to prevent sticking.
- Layer the Ingredients: Arrange the rhubarb pieces evenly at the bottom of the prepared dish. Sprinkle the white sugar over the rhubarb. Next, evenly distribute the strawberry gelatin over the sugar, followed by an even layer of yellow cake mix.
- Add Liquids: Gently pour the water and melted butter over the cake mix layer. It’s important not to stir the mixture—this method helps create distinct layers that each bring their own texture and flavor to the cake.
- Bake: Place the dish in the oven and bake for about 45 minutes. The cake is ready when the rhubarb is tender and the top is golden and bubbly.