Rhubarb Dump Cake
(serves 12)

Ingredients
5 c. diced rhubarb (cut into 1/2-
inch pieces)
3/4 c. granulated sugar
1-(3 oz.) box of either raspberry
gelatin, or strawberry
1-(18.5 oz.) box yellow (pudding in
the mix) cake mix
1/2 c. butter, melted
1 c. water
Cool Whip, or Vanilla ice cream

Directions
Preheat oven to 350 degrees. Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb. Sprinkle sugar over the rhubarb. Sprinkle raspberry (or strawberry) gelatin over the sugar. Next, sprinkle cake mix over the gelatin. Pour the melted butter over the cake mix. Pour the water over the cake mix. Bake 45 minutes. Serve slightly warm and if desired with cool whip or vanilla ice cream.

Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.

Submitted by: Cindi Bauer