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Rhubarb and Strawberry Dump Cake

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"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."
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35 m servings 248 cals
Original recipe yields 12 servings


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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 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.
  3. Bake in the preheated oven until cake is bubbly, about 20 minutes.


  • Cooks Notes:
  • Raspberry flavored gelatin (such as Jell-O®) can be substituted for strawberry.
  • Margarine can be substituted for butter.
  • If you would like your cake a little sweeter, 1/4 cup white sugar can be added.

Nutrition Facts

Per Serving: 248 calories; 8.2 g fat; 42.2 g carbohydrates; 2.8 g protein; 11 mg cholesterol; 295 mg sodium. Full nutrition

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