Rhubarb Dump Cake
Author: Sarah Hatfield
Serves: 12 servings
- 2 cups rhubarb, chopped
- 1 package (4-serving size) raspberry gelatin (see post above for vegan option)
- 1 package yellow, dairy-free cake mix (see post above for ideas)
- ½ cup dairy-free buttery spread or sticks, melted
- 1 cup water
- Preheat your oven to 350ºF and grease a 9x13-inch pan.
- Sprinkle the rhubarb evenly over the bottom of the pan.
- Sprinkle the gelatin on top of the rhubarb.
- Sprinkle the cake mix on top of the gelatin.
- Pour the melted buttery spread over the cake mix.
- Pour the water over the buttery spread. There may be a few dry cake mix spots on the top. This is fine.
- Bake for 40-45 minutes or until the top of the cake is a light golden brown.
- Let cool before serving.
- Garnish with raspberries and coconut whip or dairy-free ice cream, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/rhubarb-dump-cake
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