Reviewed: Jun. 29, 2008

This was a fantastic recipe! Very simple to prepare...I brought it in to my 3rd graders because they had never tried rhubarb before. They loved it and begged me to make it again for them.

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MICKEYRENE


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Reviewed: Jun. 3, 2008

Awesome and easy!!! Great taste and color with so little effort! My fiancé who isn't even a rhubarb fan thoroughly enjoyed it. I used a little less sugar than the recipe asked for.

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I've made this recipe many times. I freeze my rhubarb so I can make this year-round. I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in place of the sugar, and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream, whichever I have on hand. Always a big hit.

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Mary

	Cooking Level: Expert Living In: Lincoln, Nebraska, USA
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Reviewed: Sep. 2, 2007

This was really good, considering I had no idea what a dump cake is or how much rhubarb equals a pound! I used a lemon cake mix instead of a yellow cake mix and it was quite yummy, and very easy and quick.

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MaureenF


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Reviewed: Jun. 21, 2007

Added 1 1/2 cup frozen strawberries and used wild strawberry jell-o. Very tasty dessert.

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Delishuss

	Cooking Level: Intermediate
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Reviewed: Jun. 12, 2007

this was fairly easy to make, and very tasty. I would like to have tasted the rhubarb more though. I cut it quite small, and I think I would cut it larger next time I make it. I served it with vanilla ice cream and it was a hit.

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BRICKERSKI

	Cooking Level: Intermediate Home Town: Lewiston, Idaho, USA
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Reviewed: Jun. 7, 2007

I had to change this up a little and make a more traditional dump cake, because I didn't have the jello. I used lite cherry pie filling (2 cans) and a can of crushed pineapple and mixed it with fresh rhubarb. Lined a 12" x 9" pan with the mixture, dumped a yellow cake mix on top, added the butter to this and baked at 425 for about 30 minutes! Delish!!!!!

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DZHOPE

	Cooking Level: Expert Home Town: Munford, Alabama, USA Living In: Memphis, Tennessee, USA
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Reviewed: Jun. 5, 2007

Think more of a crisp than an actual cake when you make this recipe. It is delicious and sooo simple to make. Great for the kids to help with! The top is crunchy and delicious, with sweet and tangy combo of tastes. Mine disappeared within hours. Thanks Aunt Kaye!!

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kskmama66


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Reviewed: Jun. 2, 2007

Yummy yum yum. Fabulously delicious, so easy, too. (I used sugar free jello & it was just wonderful.)

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Sondra


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Reviewed: May 14, 2007

Not a keeper--Had a cake mix flavor and poor texture

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JBELLS


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Reviewed: Apr. 30, 2007

I was ready to give this 1 or 2 stars as at the 50 minute mark in the oven there were still large pockets of dry cake mix on the surface of the baking pan. Following the advice of a reviewer, I made a few slashes and stuck it back in the oven. Ten minutes later, it still looked raw. I then took a spoon and mixed it together and back it went into the over for another 15 min. (I'm usually a from-scratch baker and had never made a "dump cake" so I didn't know what texture to expect.) (I used a lb of fresh rhubarb, finely diced, a large handful of frozen wild blueberries, and a box of strawberry cake mix, and substituted 3 packets of Splenda for the sugar and Soy Garden for the margarine.) It was delicious! Sweet, tart and tangy--liked the taste but did not care for the presentation. But we had seconds. Taste trumps I suppose.

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yvetteski

	Cooking Level: Intermediate Living In: Arlington, Virginia, USA
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Reviewed: Sep. 30, 2006

I used frozen rhubarb, 1/2 cup water and increased the melted butter to 1/2 cup, and baked this for 70 minutes. Half way through baking I cut a few slits in the center so the mixture would bubble up and mix in with the cake mixture better. It turned out great. Even my 8 year old who doesn't like rhubarb ate this and liked it!

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Ramona

	Cooking Level: Expert
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Reviewed: Jun. 21, 2006

YUM!! We've recently moved to Maine and I was given a bunch of rubarb as a welcome gift -- I'd never even seen it before so I had no idea what to expect --- (I did add 3/4 c. raspberries & 1tsp cinn.) this was SO easy and is very yummy -- all 4 little boys LOVE it and so does DH! Thanks so much!!

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Hope


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Reviewed: May 24, 2006

Not one of the better dump cakes we've tried. Turned out more like a rhubarb crisp. Very dry.

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KimW

	Cooking Level: Expert Home Town: Northfield, Minnesota, USA Living In: Rochester, Minnesota, USA
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Reviewed: Apr. 26, 2006

I made this with 1/2 c splenda 1/2 c sugar, and sugar free jello. Super easy and yummy.

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BSL36


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Reviewed: Dec. 13, 2005

This is a wonderfully easy desert! I wanted to do a fresh apple and pear cake, I used plain gelatin instead of a flavored one. It turned out great! I have tried the flavored jellos too, Great! Thanks so much Aunt Kaye.

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Kathy


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Reviewed: Jul. 31, 2005

My husband and I both loved this cake. I made a few modifications, I added nutmeg to the rhubarb, (they go so well together) and used 1/2 cup splenda instead of white sugar and it was plenty sweet. For the water I put two heaping tbsps of orange concentrate in a 1 cup measure, with l tsp vanilla and topped it up with water to a cup. It turned out to be simply delicious, and we will make it again and again. I say we, because even my husband could put this together.

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RUBYCLAIRE


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Reviewed: Jun. 12, 2005

I received this exact recipe from a friend about 4 yrs ago. My favorite jello flavor for this is cherry, but I have tried many others that were very tasty.

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CHERYLTOM

	Cooking Level: Intermediate Home Town: Rapid City, South Dakota, USA Living In: Atascocita, Texas, USA
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Reviewed: Jun. 11, 2005

VERY YUMMY AND EVEN BETTER, IT WAS QUICK AND EASY TO MAKE.

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MARIE


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Aunt Kaye's Rhubarb Dump Cake

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