RHUBARB DUMP CAKE

I am a city girl and have never grown anything in my life.

Six years ago, my husband and I moved to Utah and in the backyard of the house that we bought,

there was this….”plant”.

It didn’t really look like a shrub normally used in landscaping

and I was fairly certain that it wasn’t a weed,

so I had hubby come take a look at it before I yanked it out.

Growing up in Oregon, he knew exactly what it was.  He promptly broke off a stalk and

he started to…I couldn’t believe it….EAT IT!

That was my first exposure to rhubarb and now I LOVE my rhubarb plant and anxiously await harvest time.

Now that I knew what my “plant” is, I needed some rhubarb recipes.  I must admit that the word “dump” doesn’t always conjure up a wonderful mental image, but when I found this pin for Rhubarb Dump Cake  I knew that I wanted to try it because it looked so easy! And let me tell you, it didn’t disappoint.  So let’s get cooking with rhubarb!

RHUBARB DUMP CAKE

Ingredients:

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)

1 cup white sugar

1 (3 ounce package) strawberry jell-o

1 package yellow cake mix

1 cup water

1/4 cup butter, melted

Instructions:

Preheat oven to 350 degrees. Grease a 9×13 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.