Best 3 Aunt Kayes Rhubarb Dump Cake Recipes
Indulge in the delightful goodness of Aunt Kaye's Rhubarb Dump Cake, a classic and comforting dessert that combines the vibrant flavors of fresh rhubarb with a sweet and fluffy cake batter. This easy-to-make treat is a perfect blend of tart and sweet, with a crispy oat topping that adds a delightful crunch. Discover the secrets behind this beloved recipe and explore variations such as the Gluten-Free Rhubarb Dump Cake, a healthier alternative that caters to dietary restrictions, and the Slow Cooker Rhubarb Dump Cake, a hands-off approach that yields equally delicious results. Unleash your inner baker and embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB DUMP CAKE RECIPE - (4/5)
Provided by kctchr
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the Jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.
RHUBARB AND STRAWBERRY DUMP CAKE
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g
RHUBARB DUMP CAKE
What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.
Provided by My Food and Family
Categories Cakes
Time 1h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
- Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
- Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
Tips:
- For the best results, use fresh rhubarb. If you are using frozen rhubarb, thaw it completely and drain off any excess liquid before using. - Cut the rhubarb into 1-inch pieces. This will help it cook evenly. - Use a 9x13 inch baking dish. This will give the cake plenty of room to rise and bake. - Don't overmix the batter. Overmixing can make the cake tough. - Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. - Let the cake cool for at least 15 minutes before serving. This will help it set and make it easier to slice.Conclusion:
Aunt Kaye's Rhubarb Dump Cake is a classic dessert that is easy to make and always a hit with a crowd. With its simple ingredients and delicious flavor, this cake is sure to become a favorite in your family. So next time you have some rhubarb on hand, be sure to give this recipe a try. You won't be disappointed!
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