Rhubarb Dump Cake
A simple and delicious Rhubarb Dump Cake that combines tart rhubarb, sweet sugar, and a buttery cake topping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped fresh or frozen rhubarb (do not thaw if frozen)
- 1 cup granulated sugar
- 1 box (15.25 ounces) yellow or vanilla cake mix
- 1/2 cup (1 stick) salted butter, sliced into thin pats
Instructions
- Preheat the oven to 350°F (175°C) and have a 9×13-inch baking dish ready. There’s no need to grease the dish.
- Add the chopped rhubarb evenly across the bottom of the dish, covering the surface in a single layer.
- Sprinkle the granulated sugar evenly over the rhubarb.
- Pour the dry cake mix directly over the rhubarb and sugar, spreading it gently.
- Arrange the sliced butter evenly over the surface of the cake mix.
- Place the dish in the oven and bake for 45 to 50 minutes, or until golden brown and bubbling.
- Remove the cake from the oven and let it cool for 10 to 15 minutes before serving.
Notes
Pair with vanilla ice cream or whipped cream for a delightful treat.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/rhubarb-dump-cake/