Chef Freddy's Rhubarb Cake
Submitted by angela_7
Five cups of fresh rhubarb layered with strawberry gelatin, sugar, marshmallows, and white cake mix, then baked until gooey and golden. This rhubarb dump cake is dead simple and absolutely addictive.
YIELD
1 cakePREP
10 minCOOK
50 minREADY
1 hrsGot a rhubarb patch going wild in the backyard? This cake will put it to good use in a hurry.
Five full cups of diced rhubarb go into the bottom of the pan, topped with strawberry gelatin and sugar for sweetness, marshmallows for gooey pockets of melt, and dry white cake mix poured right over the top.
No bowls to wash. No eggs to crack. No butter to soften.
The oven transforms it all into a bubbling, fruity, cakey dessert with a crispy top and a jammy rhubarb layer underneath.
Chill it before serving for the best texture and flavor.
Kitchen Tips
- The cake mix goes on completely dry. Trust the process: the moisture from the rhubarb and marshmallows bakes up through the mix
- Fresh rhubarb works best here. Frozen rhubarb releases extra water, which can make the bottom soggy
- This is a springtime dessert at heart, so make it when rhubarb is at its peak
- Serve it with a scoop of vanilla ice cream or a generous dollop of whipped cream
Ingredients
Directions
Put the rhubarb in the bottom of 9×11 inch glass cake/baking pan.
Mix the gelatin and the sugar, pour over the rhubarb, cover with the marshmallows, then pour the cake mix on top of everything.
Bake in a 350℉ (180℃). oven for 45 to 50 min.
Cool to room temperature and then refrigerate `til ready to serve, garnish as desired.
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