Rhubarb Dump Cake (With Jello)

by Chef Adel
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Rhubarb Dump Cake With Jello

This Rhubarb Dump Cake With Jello recipe, is like that unexpected plot twist in your favorite series – rhubarb teams up with Jello, turning what could have been just another dessert into a tangy, sweet, and utterly moreish treat. And oh, let’s not forget, for those of us whose baking skills might not win any awards, this recipe is forgivingly simple. It’s practically shouting, “Give me a try! What’s the worst that could happen?”

How to make Rhubarb Dump Cake With Jello

Rhubarb dump cake is a simple and delicious dessert made with rhubarb, cake mix, and butter. It’s called a “dump cake” because the ingredients are literally dumped into a baking dish, layered, and then baked.

Ingredients

  • Chopped Rhubarb: You’ll need about 4 cups of these tart stalks of wonder. Fresh or frozen, it doesn’t matter. They’re the stars of the show.
  • Sugar: A cup will do to sweeten the deal. This is where the magic starts.
  • Strawberry Jello: Just one 3-ounce packet for a burst of flavor that complements the rhubarb like a dream.
  • Yellow Cake Mix: Grab a box. Any brand you like. This is the dump-and-go part that makes this cake a breeze.
  • Water: Exactly 1 cup to get everything nice and friendly in the pan.
  • Unsalted Butter: We’re talking about ½ cup (that’s one stick), melted. Because butter makes everything better.

Instructions

  1. Prep It Up: First things first, crank up that oven to a cozy 350°F (175°C). Find a nice baking dish, and let’s not bother greasing it. Yeah, you heard that right. We’re living on the edge here.
    • Layer 1 – Rhubarb: Spread those chopped rhubarb pieces at the bottom of your dish like you’re laying the red carpet for the rest of the ingredients.
    • Layer 2 – Sugar and Jello: Next, sprinkle the sugar evenly over the rhubarb. After that, shower the entire thing with that strawberry Jello powder. It’s like fairy dust bringing everything to life.
    • Layer 3 – Cake Mix: Open that cake mix and let it rain over your sugary, Jello-y rhubarb. No mixing! Just let it sit there, all powdery and full of potential.
    • The Finale – Water and Butter: Pour that water over the cake mix. Go slow, like you’re watering the most delicate plant in your garden. Then, drizzle the melted butter all over the top. It’s going to look a bit wild but trust the process.
  2. Bake: Slide your creation into the oven for about 45 minutes. You’re looking for a golden crust that speaks of dreams and perfect afternoons.

Pro Tips for Cake Perfection:

  • Don’t Skimp on the Rhubarb: This is where the tart meets the sweet. If you want that “Wow, what is this?” reaction, make sure you’ve got enough rhubarb in there.
  • Even Steven: When you’re layering that sugar, Jello, and cake mix, aim for an even spread. It’s all about creating that perfect harmony of flavors.
  • The Watering Technique: Don’t just dump the water on. We’re going for surface coverage so every bit of cake mix feels loved.
  • Let It Cool: Give it some time out of the oven before you dive in. It’s like letting it set into its personality.

What to serve with

What on earth do you serve with that lip-smacking, sweet and tangy Rhubarb Dump Cake with Jello you just pulled out of the oven? Well, my friend, prepare yourself because I’m about to lay down some pairing ideas that’ll have your tastebuds singing praises. This isn’t just about adding a scoop of vanilla ice cream on the side (though let’s be honest, that’s always a win). We’re about to elevate this experience to new heights.

Whipped Cream

A dollop of whipped cream on top of a warm slice of this cake is like a little cloud of happiness. It’s light, it’s airy, and it dances on the tongue with that tangy rhubarb like they were long-lost soulmates. Go homemade or grab a can – no judgments here. The point is, whipped cream brings a cool, creamy contrast that just works.

Ice Cream

Vanilla ice cream is the classic go-to, but who says you have to stop there? Imagine a scoop of salted caramel ice cream melting into the crevices of the cake or maybe a dollop of coconut ice cream to add a tropical twist. The creaminess of the ice cream, with its chilled goodness, turns each bite into a symphony of flavors.

Nuts

Adding a sprinkle of toasted nuts (think pecans, walnuts, or almonds) on top brings a delightful crunch that you didn’t know you needed. It’s like a little surprise party for your mouth, with textures playing off each other – the softness of the cake against the crunch of the nuts. Pure joy, I tell you.

Coulis or Compote

Why not drizzle a bit of raspberry coulis or a spoonful of strawberry compote on top? This not only adds a pop of color but also layers in more fruity vibes, making each bite a deep dive into a pool of sweet, tart, and utterly delicious flavors. The sauce weaving through the crumbles of cake is basically a match made in dessert heaven.

Cheese

Hear me out. A thin slice of sharp cheddar cheese or a spread of mascarpone on a warm slice of Rhubarb Dump Cake could be the unexpected twist you never knew you needed. The cheese contrasts with the sweetness of the cake, adding a savory edge that’ll have you wondering where this combo has been all your life.

Drink

And to tie it all together, why not pour yourself a glass of something fabulous? A sparkling cider or a sweet dessert wine can complement the tang and sweetness of the cake beautifully. Or, for caffeine enthusiasts, a hot cup of coffee or a shot of espresso alongside your cake slice creates a cozy, indulgent experience.

Ingredients Substitutes

Jello Rhubarb Dump Cake

You’re whipping up that Rhubarb Dump Cake with Jello, and oops – you realize you’re fresh out of something, or maybe you’ve got a picky eater on your hands. No sweat! We’ve got the scoop on all the clever swapsies you can pull off without breaking a sweat or the bank.

Rhubarb

Can’t lay your hands on rhubarb or not a fan? Let’s pivot. Berries, my friend, are your saviors here. Strawberries work like a charm, giving you that tartness and color that party well with the rest of the ingredients. Or why not get wild with a mix? Think raspberries, blackberries, the whole shebang. They’ll bring the zing you’re looking for.

Sugar

If regular white sugar has you yawning or you’re navigating the sugar-reduction highway, there are a few exits you can take. Coconut sugar dives right in with a caramel-like depth, or how about a drizzle of honey or maple syrup for a twist? Just keep in mind these liquid gold options bring more moisture, so you might want to play it coy with other wet ingredients.

Strawberry Jello

Okay, so not everyone’s a strawberry fan, or maybe you just want to shake up the flavor profile. No problemo! Any kind of Jello flavor can join this party. Thinking of going rogue with Raspberry or Cherry? Go for it. Each one brings its own pop of color and a new dimension of taste.

Yellow Cake Mix

Here’s where it gets super fun. No yellow cake mix in the pantry? Use any cake mix hanging around – white, vanilla, even chocolate for a rich and unexpected twist. Feel like making it from scratch? A simple blend of flour, sugar, baking powder, and a pinch of salt gets the job done, too.

Water

Water’s cool and all, but imagine if we jazz it up. Orange juice, anyone? It brings a citrusy kick that’s just out of this world with rhubarb or berries. Even a lemon-lime soda can add a fizzy, fun texture and sweetness, making your cake a bit of a show-off.

Unsalted Butter

Butter is the classic choice, but hey, maybe you’re out or you’re exploring the dairy-free aisle. Grab some coconut oil, and let’s make magic. It works just like butter and brings a little island vibe to your cake. Or stick with other plant-based oils that keep things smooth without stealing the limelight.

Final Thoughts

And there you have it! A Rhubarb Dump Cake with Jello that’s as easy to make as it is to eat. It’s like sending your taste buds on a roller coaster of tangy, sweet delight. 

More Dump Cake Recipes:

Rhubarb Dump Cake With Jello

Rhubarb Dump Cake With Jello

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 423 calories 78 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chopped Rhubarb: You’ll need about 4 cups of these tart stalks of wonder. Fresh or frozen, it doesn’t matter. They’re the stars of the show.
  • Sugar: A cup will do to sweeten the deal. This is where the magic starts.
  • Strawberry Jello: Just one 3-ounce packet for a burst of flavor that complements the rhubarb like a dream.
  • Yellow Cake Mix: Grab a box. Any brand you like. This is the dump-and-go part that makes this cake a breeze.
  • Water: Exactly 1 cup to get everything nice and friendly in the pan.
  • Unsalted Butter: We're talking about ½ cup (that’s one stick), melted. Because butter makes everything better.

Instructions

  1. Prep It Up: First things first, crank up that oven to a cozy 350°F (175°C). Find a nice baking dish, and let’s not bother greasing it. Yeah, you heard that right. We’re living on the edge here.

    • Layer 1 - Rhubarb: Spread those chopped rhubarb pieces at the bottom of your dish like you’re laying the red carpet for the rest of the ingredients.
    • Layer 2 - Sugar and Jello: Next, sprinkle the sugar evenly over the rhubarb. After that, shower the entire thing with that strawberry Jello powder. It's like fairy dust bringing everything to life.
    • Layer 3 - Cake Mix: Open that cake mix and let it rain over your sugary, Jello-y rhubarb. No mixing! Just let it sit there, all powdery and full of potential.
    • The Finale - Water and Butter: Pour that water over the cake mix. Go slow, like you’re watering the most delicate plant in your garden. Then, drizzle the melted butter all over the top. It’s going to look a bit wild but trust the process.

  2. Bake: Slide your creation into the oven for about 45 minutes. You’re looking for a golden crust that speaks of dreams and perfect afternoons.

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