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Rhubarb Dump Cake                                                         Aunt Tillie Christensen
Layer in a 9 x 13 pan:
4 cups raw cut-up rhubarb
1 cup sugar (I only use 3/4 cup)
1 large (or 2 small) DRY red jello (any flavor)
1 regular yellow DRY cake mix
1 stick melted butter
1 cup water
Bake- at 350 degrees for about 1 hour, until top just starts to brown
Let cool and serve with whipped cream or vanilla ice cream on top.
This recipe can be made in an 8 x 8 pan by halving the ingredients and using a Jiffy Mix yellow cake mix instead!  Submitted by Jeanne Christensen in 2011