Rhubarb Dump Cake

July 03, 2015

Over the last few months, we realized that our new house came fully equipped with three giant rhubarb plants.  Right smack dab middle in the backyard. That was nice.  Because, I am not garden person. A green thumb is not something that I possess.  I did plant a few flowers and tomato plants, but, that's it.  Although, Mr Plain is growing watermelon.  Nothing has popped up yet, but, fingers crossed that works out.  Yum.

As for the rhubarb, it's not something we usually eat.  Nothing againist rhubarb or anyone who eats it.  I just didn't think about it. Until now.

So, being me.  I made a cake with it.  Not a fancy cake, but, darn it! It's delicious.  A little cake mix, a little butter, some rhubarb & sugar and you are in business. Top it off with whipped cream or vanilla ice cream and you've got yourself a really amazing dessert.

Perfect patriotically if you are celebrating the 4th this weekend!

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Rhubarb Dump Cake

by Table for Seven
Prep Time: 00:30
Cook Time: 00:45
Ingredients (Serves: 8-10)
  • 1 box- yellow or white cake mix
  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 1-3 oz package strawberry gelatin
  • 1 cup water
  • 1 stick butter
In a bowl, toss rhubarb with sugar. Let it sit for 20-30 minutes.
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
Spread rhubarb/sugar mixture on the bottom of baking dish.
Then, sprinkle with strawberry gelatin and then, dry cake mix.
In a saucepan, melt butter and water. Pour evenly over dry cake mix.
Bake for 40-45 minutes or until brow

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