Rhubarb Dump Cake Recipe

Rhubarb season brings back so many childhood memories. You could always find my siblings and I eating some raw rhubarb with salt sprinkled on it, or my Mom baking a cake with rhubarb in it. It is one of my favorite things about spring.

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This recipe for dump cake comes from my Stepmom Monica. This cake has been my favorite since the first time I tried it. I'm not much of a baker at all, which you might already know from some of my past posts, so this was actually my first time making it. Cooking and baking have always been interests of mine, but I never took the time to do it often.

All of that changed. Last year I was rear ended in a car accident and during my long road to recovery, I spent alot of time at home. I turned that time into cooking and trying new recipes, and eventually started blogging them to share. I am amazed at how much I love blogging, and am so glad something so great, came out of such a traumatic and life changing event.

This recipe has just the right mix of sweetness and tart. Top it off with some freshly whipped cream for an amazing dessert. It is also a great one for the kids to help with. Ella has a kid safe knife, so she loved cutting the rhubarb, measuring, and dumping it into the pan for me. I hope you enjoy this as much as we have over the last few years!

Ingredients (9x13 pan)

4 cups fresh rhubarb
1/2 cup sugar
1- 3 ounce package strawberry jello
1 box white cake mix
1 cup water
1/3 cup butter, melted and cooled slightly

Instructions

Preheat oven to 350 degrees. Place rhubarb in a 9x13 baking dish. Sprinkle evenly with sugar and dry gelatin mix.
Mix cake mix, water, and butter with a whisk until well blended. Pour over rhubarb and spread to completely cover rhubarb. Bake for 45 minutes or until browned.
Serve warm or room temperature with whipped cream!