Rhubarb Dump Cake

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This recipe is wonderful. Very fast and easy to mix up can also use frozen rhubarb. Serve it nice and warm with some ice-cream or cool whip. The marshmallows give the cake a nice golden brown. Preparation time does not include time to clean and dice rhubarb. I put 12 for serving size according to the box, but I am sure you can get more out of a 9x13 inch pan. The recipe is sweet so a smaller piece may be better. Enjoy!

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Ingredients [?]

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  • add   2 eggs
  • add   1 (18 1/4 ounce) package white cake mix (I use Pillsbury moist surpreme.)
  • add   1 (3 ounce) package raspberry Jell-O gelatin
  • add   1 cup water (or amount of water called for on the cake mix)
  • add   3 cups miniature marshmallows
  • add   1 cup sugar
  • add   5 cups rhubarb


  1. Arrange rhubarb in the bottom of a 9X13 inch pan.
  2. Sprinkle Jello over rhubarb.
  3. Sprinkle sugar over Jello.
  4. Cover with Marshmallows.
  5. Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
  6. DO NOT add the oil.
  7. Spread cake batter over the marshmallows.
  8. Bake at 350 degrees for 50-55 mins.
  9. Serve warm with cool whip or ice-cream.