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!

A couple weeks ago I went out and picked the last of my rhubarb for the season.  I peeled this and chopped it, then put it in the freezer in 2 cup bags to use this winter.  I love fresh rhubarb pie.  Sadly, I’m the only one in my house that likes it, so I usually make a pie for my dad and my good friend Jason every year.  I also have a great recipe from my grandma for rhubarb bars, which are great!  Next spring I’ll post that recipe.  The following recipe is my mother’s and is the best rhubarb pie recipe I’ve had.  The following pics were taken earlier this spring when I picked my first batch of rhubarb.  Enjoy!

Rhubarb Pie:

Make 1 bottom pie crust

Filling:

2 1/2 cups rhubarb, peeled, chopped

1 1/2 cups sugar

3 T. flour

3 T. melted butter

1 t. cinnamon

1/2 t. salt

stir the above well and spoon into the pie shell.

2 eggs

1/2 cup milk

beat the above and pour over the rhubarb fruit mix already in the crust.  bake in a pre-heated oven at 400 degrees F for 15 minutes.  then turn down the temperature to 350 degrees F and bake for an additional 30 minutes.  ovens vary, you may need to cook a little longer.  make sure the filling is not too juicy.  enjoy!