Rhubarb Dump Cake
Be sure to share this simple dump and go "no sugar added" rhubarb dump cake with everyone who has rhubarb in the garden! It's a great way to use it up whether it's fresh or frozen.
Servings: 10 servings
Calories: 329kcal
Ingredients
- 4 cups chopped rhubarb fresh or frozen, if using frozen do not thaw!
- 3 ounce Strawberry Jello or use ANY flavor you like
- 1/2 cup sugar optional, see notes for more info!
- 16 ounce yellow or white cake mix I used a Duncan Hines yellow cake
- 1/2 cup butter melted
- 1 cup water
Instructions
- preheat the oven to 350°
- layer the rhubarb in the bottom of a 9x13 pan, if it's frozen do not thaw it, just let it thaw enough to break apart
- sprinkle the Jello over the top
- sprinkle the dry cake mix over the Jello
- pour the melted butter on top of the cake mix
- and drizzle the water over the top of everything
- bake in the preheated oven 55-60 minutes or until the top is set in places and the fruit is bubbling hot
- cool a little before serving, this doesn't cut like a cake so be ready to scoop it up!
Notes
Recalculated Nutrition Facts 8/30/2024 to correct an error. When the recipe was transferred between recipe cards, the ingredients were not coming over with the right information.
This is a No Sugar Added Recipe, if you WANT it sweeter add up to a cup of sugar to the layers between the Jello and the Cake mix, don't stir it in, just sprinkle it over
With JUST the jello the tangy rhubarb comes through, with sugar it is sweeter!
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 24mg | Sodium: 446mg | Potassium: 165mg | Fiber: 1g | Sugar: 37g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 1mg