Wednesday, April 27, 2011

Rhubarb Dump Cake

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup  sugar
1 pkg. (3 oz.) Strawberry Flavor Gelatin
1 pkg.  (2-layer size) white cake mix
1 cup water
1/3 cup  butter, melted
3/4 cup thawed Whipped Topping

HEAT oven to 350ºF.  
PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix. 
BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb. 

BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP

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