Description

This Rhubarb Dump Cake is a delightful dessert that combines the tartness of fresh rhubarb with the sweetness of strawberry gelatin and a buttery cake topping. It’s easy to make and perfect for spring gatherings or a sweet treat any time of the year.

Ingredients

Filling:

4 cups fresh rhubarb (chopped)
1 cup granulated sugar
1 (3-ounce) box strawberry gelatin

Topping:

1 box yellow cake mix (about 15.25 ounces)
1/2 cup butter (melted)
1 cup water

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Layer the ingredients: Spread the chopped rhubarb in the dish, sprinkle sugar, then strawberry gelatin. Add the dry cake mix on top, followed by melted butter and water.
Bake: Bake for 45–50 minutes until golden and bubbly. Let cool for 15 minutes before serving.

Notes

You can use raspberry gelatin for a variation.
Frozen rhubarb can be substituted; thaw and drain before use.