Dump It In Rhubarb Cake Recipes

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 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.

DUMP-IT-IN RHUBARB CAKE

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.

RHUBARB CAKE

Steps:

• For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
• Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
• Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.

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.