This was my first ever dump cake. I’ve been seeing tons and tons of the dump cake recipes floating around the interweb and decided it was time to try one because my mother has some monstrous rhubarb plants. Actually, Mom had all the ingredients, so it was very simple to throw it together while visiting.
It’s called dump cake on the recipe, but it’s really more of a crumble in my opinion. The flavors are great, but what wouldn’t be with fresh rhubarb, sugar and strawberry Jell-O?
The top didn’t cook just right, but I think that was my fault. You layer the stuff in the pan, with the cake mix on top, and then water and melted butter. Where the cake mix was a little lumpy, it’s kind of grainy, because it didn’t soak up any of the moisture. If you try this, be sure to get rid of any lumps in your cake mix, and spread it evenly over the underlying ingredients. Honestly, I think maybe 1/2 to 2/3 of the cake mix could be used instead of the whole box. And because I’m this way, I think if I did this recipe again, I’d throw in fresh strawberries too. LOVE FRUIT!
It’s very pretty, though. I love the way it looks, and smells, and the parts of the top that cooked properly are fabulous!
This recipe is by far NOT a diet recipe. I did use sugar free Jell-O because that’s what Mom had on hand, but I still used full sugar, and cake mixes aren’t known for their health benefits. haha Served it with a dollop of Cool Whip, but I bet vanilla bean ice cream would be even better.
Here’s the recipe. ENJOY!
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.