Rhubarb Dump Cake

Recipe by Cindi M Bauer
SERVES: 12-16




  • Preheat oven to 350 degrees.
  • Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
  • Sprinkle sugar over the rhubarb.
  • Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
  • Next, sprinkle the cake mix over the gelatin.
  • Melt butter; pour over the cake mix.
  • Pour the 1 cup of water over cake mix.
  • Bake for 45 minutes.
  • Cool completely; then chill in refrigerator.
  • When ready to serve, invert onto plate.
  • Top with either vanilla ice cream or Cool Whip.
  • Serves 12 to 16.
  • Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
  • This cake was baked in a gas oven.
  • If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
  • Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.