Reviewed: Aug. 29, 2009

Great recipe and it can be made with the 1/2 sugar cake mix and sugar free jello. Every little bit helps!

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ODONOGHUES

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wind Lake, Wisconsin, USA

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Reviewed: Aug. 4, 2009

I have made this recipe many times. When I didn't have a whole pound of rhubarb, I added strawberries once and pitted fresh cherries once (with cherry jello. I have used splenda and sugar free jello. I have used fresh pineapple with just a few table spoons of brown sugar and peach jello. It is the type of recipe that can be modified so easily.

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Jenelle Wiley

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Reviewed: Jul. 26, 2009

very simple and delicious, adding other berries doesn't hurt either

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serenelooney

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Reviewed: Jun. 13, 2009

Normally I like everything. But this was kind of a dissapointment because I was expecting a cake with a pie-like bottom, like an upside-down cake. This was more of a cobbler. But the kids loved it, the flavor was nice, just wasn't what I was expecting.

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Denise T.

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Reviewed: Oct. 17, 2008

I use to make a very similar recipe. The only thing different was that I also used a can of apple pie filling, it went over the rhubard then the jello and cake mix. It always turned out yummy.

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ChefRachel

Cooking Level: Expert

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Reviewed: Jul. 12, 2008

I did not care for this. Too sweet with a powdery texture.It tastes like a box of cake mix thrown on top of strawberry-rhubarb sauce.

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MICKIE1650

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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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MickeyRenee

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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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seahorse07

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Reviewed: Sep. 7, 2007

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: 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. 18, 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. 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. 29, 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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