Reviewed: Apr. 28, 2012

Very good! I mixed the dry ingredients and the butter and water like the recipe from Krafts web site for Rhubarb Dump Cake instructed. I also think I could have added more Rhubarb.

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2 users found this review helpful

Reviewer:

jadaripley

Reviewed: Mar. 8, 2012

This did not work for me... I followed the recipe exactly as stated but it just did not work out. The cake powder didn't mix in with the liquid and the rhubarb lost all of it's shape. It was a sweet gooey bottom under a dry powdery topping.

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Reviewer:

candice

Cooking Level: Expert

Home Town: Dryden, Ontario, Canada

Living In: Red Lake, Ontario, Canada

Reviewed: Jul. 13, 2011

The sweetness overpowers the rhubarb taste. I will make it again but will eliminate the sugar and increase the margarine to half cup. Great potential but WAY too sweet when using the original recipe.

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4 users found this review helpful

Reviewer:

iammichelle

Reviewed: Jun. 12, 2011

I made this cake today but added fresh strawberries. It came out soupy on the bottom. Maybe that was my fault because I used a 9x7 pan and half the water. Maybe a little cornstarch mixed in with the rhubarb would help. Will make again.

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4 users found this review helpful

Reviewer:

Mary

Reviewed: Jun. 11, 2011

Followed the recipe to the letter and it turned out very good. I'm not a fan of rhubarb but even I like it! Hubby and kids love it! Definitely will make again!

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4 users found this review helpful

Reviewer:

May Ann

Reviewed: Jun. 11, 2011

I served some to company, they didn't say much except they were very full. Maybe I fed them too much before dessert.

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5 users found this review helpful

Reviewer:

NORMA47

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Jackson, Wisconsin, USA

Reviewed: Apr. 11, 2011

Very good!!! We really liked this and it was so easy to make. I chose it because I had never made a rhubarb recipe - a good choice!!

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4 users found this review helpful

Reviewer:

GANNADAV

Cooking Level: Intermediate

Home Town: Pickens, South Carolina, USA

Living In: Liberty, South Carolina, USA

Reviewed: Nov. 22, 2010

I used 4 cups frozen rhubarb could have had more like 5 cups. Used less sugar 1/2 cup like others suggested. I had to cook it a little longer, could be my oven. It is served slightly chilled with vanilla ice cream. Great recipe thanks.

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5 users found this review helpful