What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
What You Need
Original recipe yields 16 servings
1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Prepare using a yellow cake mix.
Top each serving with a dash of ground cinnamon or ginger.
This easy-to-make dessert is equally delicious when served chilled.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.