I had a request for this recipe for Rhubarb Dump Cake from Lillian. I heard from Sue and she enjoys our recipes for rhubarb crisp and rhubarb bread. Sue also pointed out that I didn’t include the topping for the rhubarb crisp. I apologize. Here it is: 1 cup packed light brown sugar, 1 cup quick cooking oats, 1 1/2 cups all-purpose flour, 1 cup butter, In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Thank you for noticing, Sue. Forgive me and enjoy the recipes! I also heard from Janet, she enjoys our recipes and shared one of her own. Thanks Janet.
1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored gelatin mix
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted
Directions: Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
1 1/2 Cups Flour
1 Cup Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1 Cup yogart ( Plain Or Fruit )
1/2 Cup Oil
2 Eggs
Directions: Place above ingredients in large bowl. Stir 70-80 strokes or until well blended. Pour into greased 9-inch pan or 11 by 7 pan. In small bowl combine: 1 cup coconut 1/3 cup brown sugar, 1 tsp. cinnamon. Sprinkle over batter . Bake 35-40 minutes at 350 degrees F.
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine.
