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Quick and Simple Rhubarb Dump Cake

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Ingredients
 

  • Fresh rhubarb: 500g about 4 cups, chopped into 1/2-inch pieces
  • Granulated sugar: 200g 1 cup – to sweeten the rhubarb
  • Strawberry jello mix: 85g 1 package – adds flavor and helps thicken the rhubarb mixture
  • Yellow cake mix: 1 box about 432g or 15.25 ounces – provides the cake layer
  • Water: 250ml 1 cup – to help moisten the cake mix
  • Unsalted butter: 225g 1 cup, sliced thinly – creates a rich, golden topping

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Layer the Rhubarb:

  • Spread the chopped rhubarb evenly across the bottom of the greased baking dish.

Add Sugar and Jello:

  • Sprinkle the granulated sugar evenly over the rhubarb.
  • Follow with the strawberry jello mix, spreading it evenly across the sugar layer.

Add the Cake Mix:

  • Gently sprinkle the dry yellow cake mix over the top, covering the rhubarb and sugar layers. Try to distribute it evenly.

Add Water and Butter:

  • Pour the water evenly over the cake mix layer. Do not mix.
  • Arrange the thin slices of butter evenly over the top, covering as much of the cake mix as possible.

Bake:

  • Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the rhubarb filling is bubbling around the edges.

Serve:

  • Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.