Prepare yourself. This is the
easiest and
fastest 'cake' recipe you will ever find. As the title would suggest, this is a dump cake. Meaning, you grease your pan, dump your ingredients into it, and stick it into the oven. You don't even have to dirty a spoon for this!
I can't tell you where this recipe originated - all I know is that my mom has been making it for years and years, and now that I have a rhubarb patch in my back yard, this is my go-to recipe whenever I have to bring a treat to work, church, potlucks, etc., in the summer.
Ingredients:
- 5-6 cups of fresh, raw rhubarb, chopped (~1" pieces)
- 1/3 cup white sugar*
- 1 pkg strawberry (or raspberry!) jello mix*
- 1/2 pkg white/gold/yellow/vanilla/lemon cake mix - whatever you have in your cupboard!*
- 1 cup water
- 1/3 cup butter, melted.
*The original recipe calls for 1 Cup of sugar! Way, WAY too much, in my humble opinion, and I like sweet things more than the average person. It also calls specifically for strawberry jello mix, but raspberry gives it a nice tang. And, as long as you're not using a chocolate cake mix, it doesn't matter what kind you use. A friend of mine loves the lemon cake mix with raspberry jello - a very summery combination!
- Preheat oven to 350 degrees F. Grease a 9x13 pan.
- Put Rhubarb into greased pan, evenly spread out.
- Sprinkle sugar evenly over rhubarb.
- Sprinkle jello powder evenly over sugar / rhubarb.
- Sprinkle 1/2 pack of cake mix evenly over jello/sugar/rhubarb.
- Pour water evenly over the base.
- Pour melted butter evenly over mixture
- Bake in 350 oven for 45-60 minutes, until cake top is golden.
- The bottom of the cake will be a little runny until the jello sets, so let sit for at least 15 min before serving.
Enjoy warm with vanilla ice cream, or cool on its own!
(I make this once a week and KEEP forgetting to take a photo of the finished product - so that's why it's in a different dish in this pic!)
I have not yet personally met anyone who dislikes this cake - even rhubarb haters can't hate this concoction!
What is the package size of the jello?
ReplyDeleteThat's a great question - I don't know that I've ever looked at the package size of jello - in the stores that I shop at, there's really ever only one size option! However, it looks like the size box I used was 3oz (85 g).
DeleteThanks! I made this today and was so yummy!! My whole family liked it, even my 4yr old son who ate 2 pieces in one setting!
DeleteGlad everyone liked it so much!
DeleteMmmm I had this at Marya's Norwell party ..was going to ask her for the recipe..Thanks for sharing!!! Now to go pick some rhubarb. Judy
ReplyDeleteGlad you liked it! Enjoy!
DeleteThis is a lovely recipe. Have used fresh and frozen rhubarb and both are very nice.
DeleteRhubarb Cake
2 eggs
1 ½ cups sugar
½ cup oil
1 tsp vanilla
Mix the above together
Add:
2 cups flour
1 ½ tsp baking powder
Mix above together
Add:
1 cup of milk
2 cups rhubarb (little more if you really like rhubarb)
Mix above together
Pour into 9 x 13 Pan
Topping
Mix together
½ cup brown sugar
2 tsp vanilla
Sprinkle over top of cake
Bake 325 for 45-50 minutes
Have you ever used frozen rhubarb? I cut up 24 cups of rhubarb yesterday and didn't feel like dealing with it so I just put it in the freezer.
ReplyDeleteI've used frozen lots of times - no need to thaw or anything. Seemed to work just as well. 24 cups??!! Wow!
DeleteFrozen works well. We freeze it also for crumble and cake. The season is short and then it's gone. We also freeze in quantity called for by the recipe. Eg cake takes 2 cups so 2 cup pkgs. Happy baking. 😀
DeleteAnyone ever used sugar free jello?
ReplyDeleteI've used sugar free jello before, and works and tastes the same! Enjoy!
DeleteI used regular in one batch.. and sugar free in the other.. they both turned out great!!!
DeleteI'm adding strawberries too.
ReplyDeleteGreat idea! How did it turn out?
DeleteHave you ever tried to freeze the cake after it is made?
ReplyDeleteI haven't, but I can't see why it would be a problem! Let us know how it goes!
DeleteI made this today and it stayed really runny. I think I would use the whole box of cake mix for 1 cup of water. Anyone else have this problem?
ReplyDeleteMine was far from runny, it turned out hard, gooey and yucky
DeleteI use the whole box, and it works great!
Deletethis turned out really bad for me.
ReplyDeleteReally?! It was awesome! Followed the recipe to a "T"
DeleteOh no! I'm so sorry that the cake didn't turn out well for you guys! I've never had it turn out runny or hard - I don't know what to tell you. I'm sorry that you wasted delicious rhubarb on it, then! :(
ReplyDeleteI made this for my sister as she loves rhubarb. I also made one for my family. We all loved it. I have no complaints at all. I followed your directions and it was so good. My sister has terminal cancer and it was so nice to see her enjoy something that she was able to eat. I will make again.. thanks for the great recipe.. Brenda Lee
ReplyDeleteMade this today despite some bad reviews. Well the reviews (bad ones) are right. Followed the directions to a tee and usually don't have many issues with desserts turning out bad but this one SURE DIDN'T TURN OUT!
ReplyDelete* A 1/3 cup is way too little for the sugar..alot of the pucker factor going on too tarty still.
* Let it sit for 15 mins to attempt to reduce runny factor...didn't work now trying to get it to set in the fridge.
* This is not a "cake" this is a crisp, guess I should have used the whole cake mix.
Lesson learned.
Thanks for the tips! I think that the whole box would be a good idea - that's what I usually use.
DeleteMade this today and it turned out wonderful! Thanks for the recipe - I've been giving it out to all my friends!
ReplyDeleteCan you make this with Splenda in place of the sugar
ReplyDeleteHave you tried this recipe using gluten free cake mix? I would be interested in which brand and if it worked. Thanks looks delicious!
ReplyDeleteWorked more like a crisp but it's delicious.
ReplyDeleteMy mouth is watering reading this recipe.
ReplyDeleteThank YOU so very much for sharing it.
I definitely will be trying this one as I have LOTS of rhubarb in my garden.