I know, the name could use some work but I promise you, the taste makes up for it! Dump Cakes, as they’re called, are made simply by essentially dumping a variety of ingredients into a baking dish and popping it into the oven. There isn’t a whole lot of work involved, and if you always have a box of cake mix and a can of pie filling in your pantry, you can easily whip up a dump cake for guests or just because you want something sweet after dinner.
Rhubarb Dump Cake involves a little more prep because you need to have fresh or frozen rhubarb on hand, but since it’s such a hearty plant here in Saskatchewan many people have tons of it during the summer months. I am growing my first rhubarb plant in this backyard (my previous 2 houses each had yards with one waiting) but it won’t have much to offer until next summer I think. Instead, I rely on generous friends and the farmer’s market (and freeze lots!)
OK, to the recipe (I can’t handle blogs that write a life story before the actual recipe and here I am…)
Rhubarb Dump Cake
- 4 cups chopped rhubarb (fresh or frozen)
- ¼ cup white sugar (you can add as much as ½ cup but I find the jello has enough sugar to sweeten as well)
- 1 pkg strawberry jello powder (raspberry also works with this recipe)
- 1 pkg white cake mix
- 1 cup water
- 1/3 cup butter (melted)
- 1 whip topping, cool whip, or ice cream
Preheat oven to 350 degrees F.
Use cooking spray to lightly spray a 9×13 cooking dish.
Add rhubarb, then sugar, then jello powder to the bottom of the dish (no need to mix)
Next, stir cake mix, water and butter with a fork just until cake mix is moistened. Pour over rhubarb.
That's it! Bake for 45 minutes until golden brown. Top with topping of your choice (cool whip, whip spray or ice cream).
This Rhubarb Dump Cake can be served warm out of the oven (give it about 10 minutes to sit, to make it easier to slice) or you can even make it a day ahead.