Rhubarb Dump Cake
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
rhubarb
diced |
*
|
| 1 | cup |
sugar
|
|
| 1 | package |
cake mix, white
|
|
| 3 | ounces |
gelatin, unflavored
raspberry |
|
| 3 | cups |
marshmallows
minature |
|
| 2 | large |
eggs
|
|
| 1 | x |
water
as needed for mix |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
rhubarb
diced |
*
|
| 237 | ml |
sugar
|
|
| 1 | package |
cake mix, white
|
|
| 86.7 | ml/g |
gelatin, unflavored
raspberry |
|
| 7.1E+2 | ml |
marshmallows
minature |
|
| 2 | large |
eggs
|
|
| 1 | x |
water
as needed for mix |
*
|
Directions
Arrange rhubarb in bottom of 9x13 pan.
Sprinkle with sugar and gelatin.
Cover with marshmallows.
Prepare cake mix using 2 eggs and required amount of water.
Spread batter over the mixture. Bake at 350℉ (180℃) for 50 to 55 minutes.
Serve warm with whipped cream.
