#81 Rhubarb Dump Cake

This recipe comes from Kraft Canada. It can be viewed along with a picture at http://www.kraftcanada.com/en/recipes/rhubarb-dump-cake-122032.aspx. I hope to try this soon with some of my grandma's frozen rhubarb.

Ingredients:

• 1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)
• ½ cup sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• ⅓ cup butter, melted
• 1 cup thawed Cool Whip Whipped Topping

Directions:

1. Heat oven to 350ºF.

2. Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

3. Stir cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

4. Bake 45 min. or until golden brown. Serve warm topped with Cool Whip.

NOTES: Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.