RHUBARB DUMP CAKE

By grinder

PER SERVING:
Cal 280/Total fat 8g/Sat fat 3.5g/Chol 10mg/Sod 270mg/Carbs 51g/fiber 1g/Sugars 38g/Pro 2g

Ingredients

• 1 lb. fresh rhubarb, chopped {4 c.}
• 1/2 cup sugar
• 1 {3oz} pkg. Strawberry Gelatin
• 1 {2-layer size} pkg. white cake mix
• 1 cup water
• 1/3 cup butter, melted
• 3/4 cup thawed cool whip

Preparation

Step 1

Heat oven to 350ºF.

Place rhubarb in a 13x9” baking dish; sprinkle with sugar and dry gelatin mix. Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

Bake 45 minutes or until golden brown. Serve warm topped with cool whip.