Are you being run over with Rhubarb? I want to share the best Rhubarb Dump Cake Recipe we have ever had. It is so good my hubby eats almost 1/2 of it at a sitting. OH did I mention it is also gluten free and dairy free, but you'd never know it! And the best part is, you don't have to worry about frosting this cake!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 12servings
Calories: 122kcal
Author: My Dairy-Free Gluten-Free Life
Ingredients
4cupsfresh rhubarbdiced small
1/2cuporganic sugar
3ozstrawberry or raspberry jello - I used strawberry
1package Gluten free white or yellow cake mix -I used Pamela's
1/2cupbutter substitute melted
1cupwater
Instructions
Place Rhubarb in un-greased baking pan, I used extra large pie dish but 9x9 or 9x13 works well
sprinkle sugar over rhubarb
sprinkle jello over sugar
sprinkle cake mix over all…
drizzle melted butter substitute over cake mixture
drizzle water over the butter mixture.
I rolled the pan to make sure water at least touched all the dry cake flour. The ingredients do not mix together. You are just dumping things in order on top of each other.
This leaves a slightly crunchy sweet topping on the crust after being baked.
Bake 350 for 50 minutes. Serve warm alone or with dairy free cream or ice cream or as my husband does, pour your favorite non dairy creamer on top.