Strawberry Rhubarb Dump Cake

I know I usually like to share preservative-free, from scratch recipes with you, but this one is a little different. I recently found this recipe when I needed something quick, frugal and German for an Oktoberfest. I was so pleased with it, not only for flavor but also for speed and ease, that I wanted to share it with you in case you ever need a dessert in a bind.

Strawberry Rhubarb Dump Cake

• 5 cups fresh rhubarb, cut into 1 inch pieces
• 1/4 c. sugar
• 1 box (3 oz) strawberry Jell-O powder
• 1 box (18.25 oz) yellow cake powder mix
• 1/4 c. butter, melted
• 1 c. water

Preheat the oven to 350 degrees. Spread cut rhubarb evenly into an ungreased 9" x 13" baking dish. Sprinkle sugar over rhubarb. Next sprinkle the Jell-O powder over. Then evenly sprinkle the yellow cake powder mix over all (some rhubarb will remain exposed). Do NOT mix. Drizzle the melted butter over the top of the cake mix then gently pour the water over all. Again, do NOT mix. Bake for 45 to 60 minutes at 350 degrees or until the top is browned.

If using frozen rhubarb, reduce water to 1/2 cup. You may also substitute strawberries for the rhubarb in which case reduce the sugar to 1/8 cup.

Strawberry Rhubarb Dump Cake may be served cold or hot. It tastes great with vanilla ice cream or homemade whipped cream.

This recipe takes only a couple of minutes to throw together making it great for when you do not have a lot of preparation time. Though it is not completely from scratch, you can use organic products to lessen the amount of preservatives. Either way, it sure is tasty!