>Spring – yes, I’m a bit obsessed with watching the snow melt. Just like a pot boiling, it doesn’t go any faster with me staring out the window. But since Nina and Sarah at Recipe Lion had a February theme of Winter Warm-ups, they decided to think positive thoughts and celebrate March with this theme: Favorite Spring Recipes.
At the risk of tempting fate or attempting to fool Mother Nature, I pulled the last bucket of rhubarb out of the freezer and tried something new from a Kraft Kitchens newsletter: Rhubarb Dump Cake. It’s not a true dump cake in the sense that this cake does layer the ingredients in order, but it is a very, very simple cake.
Rhubarb Dump Cake
1 lb. fresh or frozen rhubarb, diced (about 4 cups)
1/2 to 3/4 cup sugar, adjusted for sweetness of rhubarb
1 package (3 oz.) strawberry or raspberry jello
1 package (2 layer size) white or yellow cake mix
1 cup water
1/3 cup butter, melted
Preheat oven to 350 degrees F.
Place rhubarb in bottom of a 13 by 9 inch baking pan.
Sprinkle sugar and jello mix over rhubarb.
Whisk together cake mix, water, and melted butter until well blended. Spread to completely cover rhubarb.
Bake 45 minutes or until golden brown.
Serve warm with whipped cream or vanilla ice cream. I’m thinking of having it for breakfast with a cup of java.
And then I’ll resume staring out the windows and watching the snow melt. There’s a whole season of fresh rhubarb just waiting to burst free, I just know it.