March 16, 2011

Rhubard dump cake

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping

Make It
HEAT oven to 350ºF.

PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix.

BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP.
Kraft Kitchens TipsSubstitutePrepare using a yellow cake mix.Special ExtraTop each serving with a dash of ground cinnamon or ginger.Make AheadCake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

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