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Rhubarb Dump Cake




Source of Recipe


Karen Tressler


Recipe Introduction


Original recipe by Betty


List of Ingredients




4 to 5 cups of cubed rhubarb (raw)
1 cup sugar
1 (3 oz) package of strawberry Jello - may be sugar free
1 gf white cake mix (2-layer size, about 18 ounces)
1 1/4 cup water
1/2 cup melted cf margarine

Recipe



Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.

Bake in a 350° oven for 1 hour.

Delicious served warm!

Author's Notes: For those of you avoiding colors and such, I don't know if there is a substitute for the Jello but I'm guessing if there is one, someone on this board knows it.