Rhubarb Dump Cake

By tschnet1

Ingredients

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
• 1/2 cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• 1/3 cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Details

Servings 16
Preparation time 15mins
Cooking time 60mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350ºF.

Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

Bake 45 min. or until golden brown. Serve warm topped with Cool Whip.