why make this recipe
Rhubarb Dump Cake is quick and low effort. It uses few ingredients and gives a sweet-tart filling with a crisp top. You can make it on a weeknight or for a small gathering. The taste is bright and homey.
introduction
This Rhubarb Dump Cake mixes chopped rhubarb with sugar, then you dump dry cake mix and melted butter on top. The oven does the rest, and you get a warm, bubbly dessert. If you like easy dump cakes, try this easy caramel apple dump cake for another simple treat.
how to make Rhubarb Dump Cake
Make this cake in one pan. Mix the rhubarb and sugar, spread it in a baking dish, sprinkle cake mix on top, and pour melted butter and water over it. Do not stir. Bake until the top is golden and the filling bubbles. Serve warm with ice cream if you like.
Ingredients :
2 cups rhubarb, chopped, 1 cup sugar, 1 box yellow cake mix, 1/2 cup butter, melted, 1 cup water, 1 teaspoon vanilla extract
Directions :
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped rhubarb and sugar, and spread it in the bottom of a greased 9×13 inch baking dish. Sprinkle the dry cake mix over the rhubarb mixture evenly. Drizzle the melted butter over the cake mix. Pour water evenly over the entire mixture. Do not stir; just let it sit. Bake for 45-50 minutes until the top is golden and the rhubarb is bubbly. Serve warm, preferably with a scoop of vanilla ice cream.
how to serve Rhubarb Dump Cake
Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it slightly cooled. Cut into squares and spoon the syrup and cake onto plates.
how to store Rhubarb Dump Cake
Cool the cake to room temperature before covering. Store in the fridge in an airtight container for up to 4 days. Reheat single portions in the microwave for 20–30 seconds or warm the whole pan in a 300°F (150°C) oven until heated through.
tips to make Rhubarb Dump Cake
- Chop rhubarb into even pieces so it cooks the same.
- Do not mix after you add the cake mix; the layered bake is the goal.
- Use room temperature melted butter so it spreads better.
- If the top browns too fast, cover loosely with foil for the last 10 minutes.
variation (if any)
- Add 1 teaspoon cinnamon to the cake mix for warm spice.
- Stir 1 teaspoon vanilla extract into the water before pouring for extra flavor.
- Mix in a cup of strawberries with the rhubarb for a rhubarb-strawberry dump cake.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Use frozen rhubarb without thawing or drain any excess liquid if thawed. Bake a little longer if needed.
Q: Can I use a different cake mix?
A: Yes. White or butter cake mix works too. Brown sugar or spice mixes will change the flavor.
Q: Do I need to add vanilla?
A: No, vanilla is optional. It adds a mild flavor but the cake is fine without it.
Q: Can I halve the recipe?
A: Yes. Use an 8×8 inch dish and bake 30–40 minutes, checking for bubbling and a golden top.
Rhubarb Dump Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy dessert with a sweet-tart rhubarb filling and a crisp top.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chopped rhubarb and sugar in a mixing bowl, then spread it in the bottom of a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the rhubarb mixture.
- Drizzle the melted butter over the cake mix.
- Pour water evenly over the entire mixture; do not stir.
- Bake for 45-50 minutes until the top is golden and the rhubarb is bubbly.
- Serve warm, preferably with a scoop of vanilla ice cream.
Notes
Chop rhubarb into even pieces for uniform cooking. Avoid stirring after adding the cake mix for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
