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Rhubarb Dump Cake


Perfect in the spring when there is an abundance of fresh rhubarb. Serve warm with a scoop of vanilla ice cream.

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  • 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


Servings 8
Preparation time 5mins
Cooking time 50mins


Step 1

Preheat oven to 350°F.

Grease a 9x13-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.

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