Strawberry Rhubarb Dump Cake
4 to 5 cups of cubed rhubarb (raw)
1 cup sugar
1 (3 oz) package of strawberry Jello - may be sugar free
1 white or yellow cake mix (2-layer size, about 18 ounces)
1 1/4 cup water
1/2 cup melted margarine or butter
Spray or lightly oil a 12 inch dutch oven.
Place ingredients in even layers in the order that they are given. Do not stir.
Bake at 350 for 45 minutes or until cake is cooked completely in the middle.
|Sprinkle in layers, no stirring|