Quick Rhubarb Crisp

I found this recipe on Pinterest for rhubarb dump cake.  I had a nice crop of rhubarb this spring and had some that still needed to be used up.  I decided to make this for Sunday dessert at Mom’s house today.  It was easy, used only a couple ingredients and was delicious.  I think my Dad ate half the pan.  I especially liked it warmed up a bit in the microwave with vanilla ice cream on top, or as you fancy folks call it, a la mode.  Enjoy!

Quick Rhubarb Crisp

4-5 cups rhubarb, cut into 1″ pieces

1 cup white sugar

1 – 3 oz pkg strawberry gelatin

1 yellow cake mix

1 cup water

1/2 cup melted butter

Preheat oven to 350 degrees.  Pour rhubarb into the bottom of a 9×13 pan.  Spread evenly.  Evenly spread sugar over rhubarb.  Spread strawberry gelatin over sugar.  Spread yellow cake mix over gelatin.  Do not stir or mix.  Just layer these ingredients.  Then pour water evenly over cake mix.  Finally pour melted butter over entire pan.  Try to moisten as much of the cake mix as you can with the water and butter.  But do NOT mix.  Bake for 45-55 minutes.  Serve while warm with vanilla ice cream.  Or store covered until the next day and just warm up individual pieces in the microwave for about 20 seconds.  Yummy!