Apple-Rhubarb Dump Cake
This Apple-rhubarb recipe with strawberry gelatin is super easy, just dump and bake. Reminiscent of a strawberry-rhubarb pie without the fuss of a crust, more like a rhubarb crisp.
Yield
16 servingsPrep
5 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
cut into 1/2-inch slices |
*
|
| 2 | cups |
apple pie filling
|
*
|
| 1 | package |
jello
strawberry, small size |
|
| 1 | cup |
sugar
|
|
| 1 | package |
cake mix, white
|
|
| 1 ½ | cups |
water
|
|
| 1 | stick |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
cut into 1/2-inch slices |
*
|
| 473 | ml |
apple pie filling
|
*
|
| 1 | package |
jello
strawberry, small size |
|
| 237 | ml |
sugar
|
|
| 1 | each |
cake mix, white
|
|
| 355 | ml |
water
|
|
| 113 | g |
butter
|
|
Directions
Grease a 13 by 9-inch (33 by 22 cm) baking dish . Arrange the rhubarb and pie filling in an even layer. Mix together the sugar and strawberry gelatin and sprinkle evenly over the apple and rhubarb. Sprinkle the cake mix over, then the water, topping with slices of butter.
Bake at Bake at 350℉ (180℃) for 45 minutes.
Remove from the oven and allow to cool for at least 15 minutes before serving.
Serve warm with French vanilla ice cream. It's also good served cold if you're lucky enough to have any left.
