Rhubarb Dump Cake


Sarah, No Whey Mama – This rhubarb dump cake recipe was given to me by Mrs. Taylor, our favorite farm stand owner. I scribbled it in pencil on the back of a church bulletin that was in the car. Two years later, that is still how it is filed in my recipes.

Rhubarb Dump Cake

Special Diet Notes: Rhubarb Dump Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.

Rhubarb Dump Cake
  • 2 cups rhubarb, chopped
  • 1 package (4-serving size) raspberry gelatin
  • 1 package yellow, dairy-free cake mix
  • ½ cup dairy-free margarine, melted
  • 1 cup water
  1. Preheat the oven to 350 degrees. Grease a 13x9 inch pan.
  2. Spread the rhubarb in the pan.
  3. Sprinkle the gelatin on top of the rhubarb and the cake mix on top of the gelatin. Pour the margarine over the cake mix and the water over the margarine.
  4. Bake for 40-45 minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: