AMAZING RHUBARB DUMP CAKE
Rhubarb dump cake is one of the easiest springtime desserts you can make, using cake mix and a handful of other SIMPLE ingredients in a few EASY steps!
Provided by Isabel Laessig
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9x13 baking dish. Add the sliced rhubarb to the baking dish and spread to cover the bottom of the dish.
- Pour the granulated sugar over the top of the sliced rhubarb.
- Next, spread the box yellow cake mix over the top of the rhubarb and sugar.
- Pour the water over the cake mix. Then, pour the melted butter over the cake mix.
- Place in the oven and bake for 45-60 minutes or until the top is browned and a knife comes out clean from the center.
Nutrition Facts : Calories 333 kcal, Carbohydrate 54 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 318 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
RHUBARB DUMP CAKE
What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
AUNT KAYE'S RHUBARB DUMP CAKE
My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.
Provided by SCOOBYVC
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 55m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g
RHUBARB DUMP CAKE RECIPE - (4/5)
Provided by kctchr
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the Jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.
STRAWBERRY RHUBARB DUMP CAKE
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! -Jessica Bridge, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB MIX AND DUMP CAKE
It is a very moist cake and very different from all the ones I have made, pies to jams, bars,cakes..I have been trying to get my husband to like Rhubarb desserts for over 25 years and this one made the grade.... A+... he said now this is a keeper and is not to be given away to the neighbors... LOL...He loved it...
Provided by Jacqi
Categories Low Protein
Time 55m
Yield 1 9x13 Cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 5 items . flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of mixture for Sauce, seen below).
- Then mix together with Rhubarb -- well coating rhubarb.let set 5 min --.
- Spread into a 9x13 -- or close to that size -- glass cake dish (I have heard rhubarb doesn't like alum.).
- Sprinkle dry cake mix over the entire Rhubarb mixture. cover well.
- Drizzle the cup of water evenly over mixture.
- Spot the top with dabs of butter (about 3-4 Tab).
- Cover tightly with foil.
- Bake 350 F for 45-55 minutes or so until cake is done.
- IF . the cake still looks like flour, in spots, after 45 minute.
- I smear a little more soften butter on top the area and let it set in the oven another 5 minutes Cake should be done by then -- .
- Remove from oven. Cool on rack.
- **********************************.
- Top with, Vanilla ice cream,or Cool Whip.
- and on top of that I pour a little of my Rhubarb Sauce over the cake when serving.
- My husband likes to pour a little of the Vanilla Flavored coffee cream over the cake -- So Yummy.
- **********************.
- Jacqi's Rhubarb Sauce.
- -- In a small saucepan . Put 2 to 2 3/4 cups chopped rhubarb and 2-3 Tablespoons water.
- 1/2 to 3/4 cup sugar --.
- 2 Tablespoons of the mixture that was set aside from cake (first 5 ingredients.).
- -- cook over MED. Heat, stir as not to bun -- will cook up fast. In about 5-7 minute.
- when the rhubarb is like mush it is done. ,.
- -- It will thicken when chilled -- you can add more water if too thick .just a few drops at a time.
- I Drizzle this over the Cool Whip looks pretty -- and good.
- ****NOTE****.
- My husband is not a fan of Rhubarb -- but this is one he said it is a KEEPER.!
- He could eat it every night for dessert.
- I am a Grandmother and have been looking for a long time for just the right Rhubarb Dessert . Thanks to Food.com and a recipe by a Chef Aroostook's I found and looked it over and came up with the one I put together --.
- Everyone Love's it -- they want the recipe --.
- I tell them to get on Food.com and they will find it and a lot more recipes they will love.
Nutrition Facts : Calories 480.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 12.7, Sodium 526.4, Carbohydrate 90, Fiber 2, Sugar 58.3, Protein 5
DUMP-IT-IN RHUBARB CAKE
Make and share this Dump-It-In Rhubarb Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Spread rhubarb in an 9x13 pan.
- Sprinkle with sugar and dry jello powder.
- Sprinkle dry cake mix over sugar.
- Pour a cup of water evenly over mixture.
- Cover tightly with foil.
- Bake 350 F for 30 minutes or so until cake is done.
BOX-MIX RHUBARB DUMP CAKE
This recipe is wonderful. Very fast and easy to mix up can also use frozen rhubarb. Serve it nice and warm with some ice-cream or cool whip. The marshmallows give the cake a nice golden brown. Preparation time does not include time to clean and dice rhubarb. I put 12 for serving size according to the box, but I am sure you can get more out of a 9x13 inch pan. The recipe is sweet so a smaller piece may be better. Enjoy!
Provided by Sunshine
Categories Gelatin
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 339.3, Fat 5.7, SaturatedFat 1, Cholesterol 35.2, Sodium 345.6, Carbohydrate 69.5, Fiber 1.3, Sugar 54.2, Protein 4.2
RHUBARB DUMP CAKE
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
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.
RHUBARB ALMOST DUMP CAKE
From Kraft. An "almost" dump cake, as most call for just dumping the cake mix over the rhubarb, then drizzling over the butter and water (instead of mixing them together first). This is also good served cold: bake ahead of time then cool completely - refrigerate until ready to serve.
Provided by flower7
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Place rhubarb in a 13x9-inch baking dish; sprinkle with sugar and dry gelatin powder.
- Combine cake mix, water and butter with a whisk until well blended. Pour over rhubarb and spread to completely cover.
- Bake 35-45 minutes or until golden brown. Serve warm with cool whip or vanilla ice cream, if desired.
Nutrition Facts : Calories 289.2, Fat 10, SaturatedFat 4, Cholesterol 13.5, Sodium 372.6, Carbohydrate 48, Fiber 1.1, Sugar 36.1, Protein 2.9
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