Rhubarb Dump Cake

By djmoulds

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

Ingredients

• 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

Preparation

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.