Rhubarb Mix and Dump Cake

"It is a very moist cake and very different from all the ones I have made, pies to jams, bars,cakes..I have been trying to get my husband to like Rhubarb desserts for over 25 years and this one made the grade.... A+... he said now this is a keeper and is not to be given away to the neighbors... LOL...He loved it..."
photo by Jacqi photo by Jacqi
photo by Jacqi
photo by Jacqi photo by Jacqi
Ready In:
1 9x13 Cake




  • Mix together the first 5 items . flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of mixture for Sauce, seen below).
  • Then mix together with Rhubarb -- well coating rhubarb.let set 5 min --.
  • Spread into a 9x13 -- or close to that size -- glass cake dish (I have heard rhubarb doesn't like alum.).
  • Sprinkle dry cake mix over the entire Rhubarb mixture. cover well.
  • Drizzle the cup of water evenly over mixture.
  • Spot the top with dabs of butter (about 3-4 Tab).
  • Cover tightly with foil.
  • Bake 350 F for 45-55 minutes or so until cake is done.
  • IF . the cake still looks like flour, in spots, after 45 minute.
  • I smear a little more soften butter on top the area and let it set in the oven another 5 minutes Cake should be done by then -- .
  • Remove from oven. Cool on rack.
  • **********************************.
  • Top with, Vanilla ice cream,or Cool Whip.
  • and on top of that I pour a little of my Rhubarb Sauce over the cake when serving.
  • My husband likes to pour a little of the Vanilla Flavored coffee cream over the cake -- So Yummy.
  • **********************.
  • Jacqi's Rhubarb Sauce.
  • -- In a small saucepan . Put 2 to 2 3/4 cups chopped rhubarb and 2-3 Tablespoons water.
  • 1/2 to 3/4 cup sugar --.
  • 2 Tablespoons of the mixture that was set aside from cake (first 5 ingredients.).
  • -- cook over MED. Heat, stir as not to bun -- will cook up fast. In about 5-7 minute.
  • when the rhubarb is like mush it is done. ,.
  • -- It will thicken when chilled -- you can add more water if too thick .just a few drops at a time.
  • I Drizzle this over the Cool Whip looks pretty -- and good.
  • ****NOTE****.
  • My husband is not a fan of Rhubarb -- but this is one he said it is a KEEPER.!
  • He could eat it every night for dessert.
  • I am a Grandmother and have been looking for a long time for just the right Rhubarb Dessert . Thanks to Food.com and a recipe by a Chef Aroostook's I found and looked it over and came up with the one I put together --.
  • Everyone Love's it -- they want the recipe --.
  • I tell them to get on Food.com and they will find it and a lot more recipes they will love.

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  1. Perfect timing to find this recipe. I wanted to use the end of last summer's rhubarb to get it out of the freezer to make way for this years crop. I did use about 1 cup extra rhubarb to achieve that end. This is delicious. I sweetened with Splenda and followed the recipe. It's a real hit with my DH too but mine likes rhubarb so I knew this would be a shoe in. Made of PAC, Spring 2014.



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