Rhubarb Dumpcake Recipes

RHUBARB DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
• Sprinkle sugar over the rhubarb.
• Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
• Next, sprinkle the cake mix over the gelatin.
• Melt butter; pour over the cake mix.
• Pour the 1 cup of water over cake mix.
• Bake for 45 minutes.
• Cool completely; then chill in refrigerator.
• When ready to serve, invert onto plate.
• Top with either vanilla ice cream or Cool Whip.
• Serves 12 to 16.
• Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
• This cake was baked in a gas oven.
• If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
• Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.

AUNT KAYE'S RHUBARB DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
• Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

RHUBARB AND STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
• Bake in the preheated oven until cake is bubbly, about 20 minutes.

RHUBARB DUMP CAKE

Steps:

• Heat oven to 350ºF.
• Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
• Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
• Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.

RHUBARB DUMP CAKE

Steps:

• Dump 4 cups of chopped rhubarb into a buttered 13x9" pan. Mix 1 cup sugar with small box of raspberry jello and sprinkle over rhubarb. Sprinkle entire box of dry cake mix over jello. Sprinkle 1 1/2 cups of water over cake mix covering completely. Mix together the brown sugar, flour, walnuts and cinnamon. Sprinkle on top of cake. Cut butter into small chunks and place all over cake. Bake at 350* for 1 hour or until done.

PEACH, BERRY, AND RHUBARB DUMP CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
• Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
• Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
• Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.

BOX-MIX RHUBARB DUMP CAKE

Steps:

• Arrange rhubarb in the bottom of a 9X13 inch pan.
• Sprinkle Jello over rhubarb.
• Sprinkle sugar over Jello.
• Cover with Marshmallows.
• Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
• DO NOT add the oil.
• Spread cake batter over the marshmallows.
• Bake at 350 degrees for 50-55 mins.
• Serve warm with cool whip or ice-cream.