Six years ago, my husband and I moved to Utah and in the backyard of the house that we bought,
there was this….” plant”.
It didn’t really look like a shrub normally used in landscaping
and I was fairly certain that it wasn’t a weed,
so I had hubby come take a look at it before I yanked it out.
Growing up in Oregon, he knew exactly what it was. He promptly broke off a stalk and
he started to…I couldn’t believe it….EAT IT!
That was my first exposure to rhubarb and now I LOVE my rhubarb plant and anxiously await harvest time.
Now that I knew what my “plant” is, I needed some rhubarb recipes. I must admit that the word “dump” doesn’t always conjure up a wonderful mental image, but when I found this pin for Rhubarb Dump Cake I knew that I wanted to try it because it looked so easy! And let me tell you, it didn’t disappoint. So let’s get cooking with rhubarb!
RHUBARB DUMP CAKE
1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.