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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 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.
Ingredients 1 1 pound rhubarb, sliced into 1/4-inch chunks 2 1 cup granulated sugar 3 1 (3-ounce) package strawberry flavored gelatin mix 4 1 (18.25-ounce) package yellow cake mix 5 1 cup water 6 1/4 cup margarine, melted More …
Rhubarb dump cake freezes well! Cover it with foil and freeze for up to 2 to 3 months. There’s no need to stick to rhubarb. You can use other fruits to make this cake, too, such as strawberries, blackberries, cherries, raspberries, and apples.
This rhubarb dump cake is the embodiment of summer flavors. It’s wonderfully warm and moist with a slightly crispy outer crust. The tart, soft, and crunchy rhubarb gives the dessert such a refreshing flavor, too. Just as any other dump cake, this recipe couldn’t be easier to prepare.
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