Rhubarb Dump Cake
56 Review(s)
1 Hr
Prep : 15 Min Cook: 45 Min
You won't be able to resist this easy-to-prepare seasonal dessert!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
2
1/2 cup sugar
3
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
4
1 pkg. (2-layer size) white cake mix
5
1 cup water
6
1/3 cup butter, melted
7
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 350ºF. Step 2
Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder. Step 3
Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb. Step 4
Bake 45 min. or until golden brown. Serve warm topped with Cool Whip. Kraft Kitchen Tips!
For more simply stunning dessert recipes, visit www.dessertcentre.ca.
Substitute
Prepare using a yellow cake mix.
Special Extra
Top each serving with a dash of ground cinnamon or ginger.
Make Ahead
Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 4 g
20 %
Cholesterol 10 mg
Sodium 260 mg
11 %
Carbohydrate 38 g
Fibre 1 g
Sugars 29 g
Protein 2 g
Vitamin A
4 %
Vitamin C
4 %
Calcium
8 %
Iron
4 %
Servings
Makes 16 servings, 1/16 recipe (121 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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