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Rhubarb Dump Cake

Irresistibly Easy Rhubarb Dump Cake for Busy Weeknights

This easy Rhubarb Dump Cake combines tart rhubarb and sweet cake mix for a nostalgic dessert that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 cups chopped Rhubarb fresh stalks or thawed and drained if frozen
  • 1 box Yellow Cake Mix can substitute with spice or lemon cake mix
  • 1 cup Granulated Sugar may substitute with honey
  • 1/2 cup Unsalted Butter melted, can use brown butter
  • 1 tsp Vanilla Extract use pure vanilla for best taste
For Topping (Optional)
  • 1/2 cup Chopped Nuts lightly toasted for flavor

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Spread the chopped rhubarb evenly in the baking dish and sprinkle granulated sugar over it.
  3. Layer the yellow cake mix evenly over the rhubarb, breaking up any clumps.
  4. Drizzle melted butter and vanilla extract over the cake mix, and add optional chopped nuts.
  5. Bake for 35-40 minutes until golden brown and bubbly.
  6. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

Ideal served warm with a scoop of vanilla ice cream for a delightful dessert experience.

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