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Rhubarb Crisp Recipes

"Rhabarbernachspeise"

These rhubarb crisp recipes are favorites every time spring comes, thanks to my friend, Margaret.

Waiting for the rhubarb to come up in the garden is the hardest part.

rhubarb dump cake on plate

There is controversy though about what to call this basic recipe.

  • Is it rhubarb cake?
  • Is it rhubarb cobbler?
  • Is it rhubarb crisp?
  • Is it rhubarb crumble?
  • Is it rhubarb dump cake?

    No one is really sure. BUT, what is sure is that everyone loves this!

    Use brightly colored stalks of rhubarb and throw the poisonous leaves away.

    There are several variations on the basic rhubarb crisp recipes in the hints section. This allows you to have many rhubarb recipes - each different - each a real treat! Serve it with ice cream and drizzle chocolate syrup over the top.

    I'm not really sure how German this dessert is, but what I do know is that it superbly tops off a traditional German meal of cold German potato salad and homemade German sausage patties. All my German family and friends love it!

    Rhubarb Dump Cake

    Ingredients:
    • 5 cup fresh rhubarb, cut in 1 to 2 inch pieces
    • 1/4 cup sugar
    • 1 box (3 oz.) strawberry flavored gelatin powder
    • 1 box (18 oz.) yellow dry cake mix
    • 1/4 cup butter, melted
    • 1 cup water
    Instructions:
    • Preheat oven to 350° F.
    • Spread chopped rhubarb into ungreased 9 X 13 inch baking dish.
    • Sprinkle sugar over rhubarb. Sprinkle flavored gelatin powder over.
    • Sprinkle dry cake mix over all. DO NOT MIX.
    • Drizzle melted butter over. Gently pour water over all. DO NOT MIX)
    • Bake for 45 to 60 minutes, until top is nicely browned.
    • Serve either hot, warm, or cold. Nice with ice cream or whipped cream.
    Hints:
    • Use any red colored gelatin powder. Raspberry is especially nice.
    • Try a white or lemon cake mix for a different flavor.
    • If you use frozen rhubarb, reduce the water in half.
    • Sprinkle with nuts - pecans are nice - before baking.
    • If you like it a bit sweeter, add extra sugar next time.
    • Instead of butter, use 1/4 cup olive oil.
    • Replace with gelatin with sugar-free gelatin and use Splenda instead of sugar to reduce calories.


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