RHUBARB DUMP CAKE II

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Rhubarb Dump Cake II image

THis is another variation on rhubarb dump cake. It uses much less sugar than the others posted here. I found this in a TOH booklet. It was sent in by Mildred Mesick.

Provided by CJAY8248

Categories     Dessert

Time 1h10m

Yield 1 cake, 16-20 serving(s)

Number Of Ingredients 7

4 cups fresh rhubarb, sliced (or frozen)
1 (3 ounce) package raspberry gelatin
1/3 cup sugar
1 (18 1/4 ounce) package yellow cake mix (or white)
1 cup water
1/3 cup butter or 1/3 cup margarine, melted
ice cream (optional)

Steps:

  • Place rhubarb in a greased 13 x 9" baking dish.
  • Sprinkle with the gelatin, sugar and cake mix.
  • Pour water evenly over the dry ingredients; drizzle with butter.
  • Bake at 350 degrees Fahrenheit for 1 hour or until the rhubarb is tender. Serve with ice cream if desired.

Nutrition Facts : Calories 213.9, Fat 7.7, SaturatedFat 3, Cholesterol 10.8, Sodium 258.6, Carbohydrate 30.9, Fiber 0.9, Sugar 18.5, Protein 6.2

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