More Rhubarb! Rhubarb Cake

I am sharing another great rhubarb recipe - this is for a Rhubarb Cake made with fresh rhubarb and jello. But do not expect a jello mold - that's not what this is!

I was recently introduced to the concept of a "dump cake". A dump cake is a cake that is made by simply dumping the ingredients on top of each other in a cake pan, no mixing or stirring takes place! The result is a flatter type of cake with little rising but the layers are intact. This rhubarb cake is delicious, fruity and very seasonal with lots of fresh rhubarb. It is not at all tart since plenty of sugar and the jello mix sweeten it up.

Here is the recipe:

• 1 18.25 oz package yellow cake mix
• 4 cups of rhubarb, chopped (this is 2 very large stalks or 3-4 thinner ones)
• 1 3 oz package red flavor jello (raspberry or strawberry work great)
• 3/4 cup white sugar
• 1/2 cup butter
• 1 cup water

1) Preheat oven to 350 degrees
2) Line the bottom of an ungreased 13 x 9 baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin mix over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
3) Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
4) Bake at 350 degrees for 45 minutes.

So easy! See how all you do is "dump" the ingredients?

Another tip - I always make this when fresh rhubarb is in season, but if fresh rhubarb is not available in your area you can use frozen rhubarb. If you do use frozen, then reduce the amount of water used to 1/2 cup or the cake will be too soggy.