This Rhubarb Dump Cake is so easy, it literally requires no mixing! Just dump all the ingredients in the cake pan by layers and watch the cake/crisp do it’s magic in the oven. I say cake/crisp because it’s kind of like a cross between a cake and a crisp. Really buttery and crisp crust but yet, cakey at the same time.
Is it bad to eat cake for dinner? No??? Then good, because that is what I did for supper tonight. The only thing I have growing in my garden right now is rhubarb. I’ve been dying to plant some herbs and tomatoes, but it has got to below freezing here the last couple of weeks. I’m afraid to plant anything else besides rhubarb.
My garden has a ton of grass growing in it right now and my backyard almost looks like a scene from the Jungle book. 2 weekends ago, the hardware store came and picked up my lawnmower. It’s having some issues right now and won’t start. They STILL haven’t got it back to me yet, but they said hopefully by Friday this week, I’ll get it or early Monday next week. Thank God, because the neighbors are probably starting to think I am lazy. I actually went and asked my nice neighbors if they would mow my front yard and I offered to pay for gas. They said no worries about gas money and went and did it anyway. This weekend, I plan on baking some cookies and giving them to my neighbors.
- 4–5 cups chopped rhubarb
- 1/2 cup sugar
- 1 box of yellow cake
- 1 1/2 sticks of butter, melted
- In a greased glass 9 x 13 pan, lay the rhubarb and sugar in the pan.
- Over the rhubarb and sugar layer, sprinkle the cake mix over the top.
- Melt 1 1/2 stick of butter & drizzle over the dry cake mix.
- sBake at 350 for 40 minutes or until golden & crispy on top.
myWW points: Blue Points: 7; Green Points: 7; Purple Points: 7
- Calories: 208
- Sugar: 20
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 33
- Fiber: 1
- Protein: 1
Recipe adapted from Our Fun with Five