Rhubarb Dump Cake

1. 1

   Preheat oven to 350 degrees.

2. 2

   Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.

3. 3

   Sprinkle sugar over the rhubarb.

4. 4

   Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.

5. 5

   Next, sprinkle the cake mix over the gelatin.

6. 6

   Melt butter; pour over the cake mix.

7. 7

   Pour the 1 cup of water over cake mix.

8. 8

   Bake for 45 minutes.

9. 9

   Cool completely; then chill in refrigerator.

10. 10

    When ready to serve, invert onto plate.

11. 11

    Top with either vanilla ice cream or Cool Whip.

12. 12

    Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.

13. 13

    This cake was baked in a gas oven.

14. 14

    If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.

15. 15

    Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.