Rhubarb Mix And Dump Cake Recipes

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AUNT KAYE'S RHUBARB DUMP CAKE



Aunt Kaye's Rhubarb Dump Cake image

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Provided by SCOOBYVC

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 55m

Yield 9

Number Of Ingredients 6

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
¼ cup margarine, melted

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.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g

RHUBARB CUSTARD CAKE



Rhubarb Custard Cake image

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 5

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Steps:

  • Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY-RHUBARB DUMP CAKE



Strawberry-Rhubarb Dump Cake image

Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!

Provided by Annalise Sandberg

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 6

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
  • Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g

RHUBARB DUMP CAKE RECIPE - (4/5)



Rhubarb Dump Cake Recipe - (4/5) image

Provided by kctchr

Number Of Ingredients 6

1 pound rhubarb, cut into 1/4 inch pieces
1 cup white sugar
1 (3-ounce package) strawberry Jell-O
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Steps:

  • Preheat oven to 350° F. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the Jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

RHUBARB AND STRAWBERRY DUMP CAKE



Rhubarb and Strawberry Dump Cake image

An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.

Provided by JENORA

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 35m

Yield 12

Number Of Ingredients 7

4 cups chopped rhubarb
2 cups sliced strawberries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup white sugar, or more to taste
1 (15.25 ounce) package yellow cake mix
1 cup warm water
¼ cup butter

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.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g

RHUBARB MIX AND DUMP CAKE



Rhubarb Mix and Dump Cake image

It is a very moist cake and very different from all the ones I have made, pies to jams, bars,cakes..I have been trying to get my husband to like Rhubarb desserts for over 25 years and this one made the grade.... A+... he said now this is a keeper and is not to be given away to the neighbors... LOL...He loved it...

Provided by Jacqi

Categories     Low Protein

Time 55m

Yield 1 9x13 Cake, 8-12 serving(s)

Number Of Ingredients 9

1/2 cup flour
1 (3 ounce) package strawberry gelatin
3/4 cup sugar
1 -2 dash cinnamon
2 tablespoons dry minute tapioca
4 cups chopped rhubarb, 1/2 -3/4 inch pieces
1 (18 ounce) box yellow cake mix
1 cup water
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Mix together the first 5 items . flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of mixture for Sauce, seen below).
  • Then mix together with Rhubarb -- well coating rhubarb.let set 5 min --.
  • Spread into a 9x13 -- or close to that size -- glass cake dish (I have heard rhubarb doesn't like alum.).
  • Sprinkle dry cake mix over the entire Rhubarb mixture. cover well.
  • Drizzle the cup of water evenly over mixture.
  • Spot the top with dabs of butter (about 3-4 Tab).
  • Cover tightly with foil.
  • Bake 350 F for 45-55 minutes or so until cake is done.
  • IF . the cake still looks like flour, in spots, after 45 minute.
  • I smear a little more soften butter on top the area and let it set in the oven another 5 minutes Cake should be done by then -- .
  • Remove from oven. Cool on rack.
  • **********************************.
  • Top with, Vanilla ice cream,or Cool Whip.
  • and on top of that I pour a little of my Rhubarb Sauce over the cake when serving.
  • My husband likes to pour a little of the Vanilla Flavored coffee cream over the cake -- So Yummy.
  • **********************.
  • Jacqi's Rhubarb Sauce.
  • -- In a small saucepan . Put 2 to 2 3/4 cups chopped rhubarb and 2-3 Tablespoons water.
  • 1/2 to 3/4 cup sugar --.
  • 2 Tablespoons of the mixture that was set aside from cake (first 5 ingredients.).
  • -- cook over MED. Heat, stir as not to bun -- will cook up fast. In about 5-7 minute.
  • when the rhubarb is like mush it is done. ,.
  • -- It will thicken when chilled -- you can add more water if too thick .just a few drops at a time.
  • I Drizzle this over the Cool Whip looks pretty -- and good.
  • ****NOTE****.
  • My husband is not a fan of Rhubarb -- but this is one he said it is a KEEPER.!
  • He could eat it every night for dessert.
  • I am a Grandmother and have been looking for a long time for just the right Rhubarb Dessert . Thanks to Food.com and a recipe by a Chef Aroostook's I found and looked it over and came up with the one I put together --.
  • Everyone Love's it -- they want the recipe --.
  • I tell them to get on Food.com and they will find it and a lot more recipes they will love.

Nutrition Facts : Calories 480.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 12.7, Sodium 526.4, Carbohydrate 90, Fiber 2, Sugar 58.3, Protein 5

RHUBARB DUMP CAKE



Rhubarb Dump Cake image

A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.

Provided by Cindi M Bauer

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 7

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

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.

RHUBARB DUMP CAKE



Rhubarb Dump Cake image

What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.

Provided by My Food and Family

Categories     Cakes

Time 1h

Yield 16 servings

Number Of Ingredients 7

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping

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.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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