Rhubarb Dump Cake

Ingredients

• 4-5 cups diced rhubarb
• 3/4 cup sugar

• 1 (3 ounce) package raspberry gelatin powder or 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

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.

3. 3

   Sprinkle sugar over the rhubarb.

4. 4

   Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.

5. 5

   Next, sprinkle the cake mix over the gelatin.

6. 6

   Melt butter; pour over the cake mix.

7. 7

   Pour the 1 cup of water over cake mix.

8. 8

   Bake for 45 minutes.

9. 9

   Cool completely; then chill in refrigerator.

10. 10

    When ready to serve, invert onto plate.

11. 11

    Top with either vanilla ice cream or Cool Whip.

12. 12

    Serves 12 to 16.

13. 13

    Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.

14. 14

    This cake was baked in a gas oven.

15. 15

    If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.

16. 16

    Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.