Best Rhubarb Cake with Cake Mix

why make this recipe

This rhubarb cake is quick and easy. You use a boxed cake mix and a few common ingredients. It gives a tart and sweet taste. It is great when rhubarb is in season. You can make it any day with little work.

introduction

This Best Rhubarb Cake with Cake Mix is simple and moist. The cake uses one box of yellow cake mix and fresh chopped rhubarb. It bakes fast and tastes bright. If you like easy mix recipes, you might also enjoy this homemade pancake mix recipe for another simple breakfast idea.

how to make Best Rhubarb Cake with Cake Mix

Preheat the oven and prepare the pan. Mix all ingredients until smooth. Fold the rhubarb into the batter so it spreads well. Pour into the pan and bake until a toothpick comes out clean. Let the cake cool before you cut it. Cooling helps the cake hold its shape.

Ingredients :

1 box yellow cake mix, 1 cup chopped rhubarb, 1 cup sugar, 1 teaspoon vanilla extract, 1/2 cup vegetable oil, 4 eggs, 1 cup buttermilk, 1 teaspoon baking powder, 1/2 teaspoon salt

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, combine the cake mix, chopped rhubarb, sugar, vanilla extract, vegetable oil, eggs, buttermilk, baking powder, and salt. Mix until well combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Allow to cool before serving. Enjoy!

how to serve Best Rhubarb Cake with Cake Mix

Cut the cake into squares. Serve warm or at room temperature. Add a dusting of powdered sugar or a spoon of whipped cream. A scoop of vanilla ice cream pairs well with tart rhubarb.

how to store Best Rhubarb Cake with Cake Mix

Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap pieces in foil and place in a freezer bag for up to 3 months. Thaw in the fridge before serving.

tips to make Best Rhubarb Cake with Cake Mix

• Chop rhubarb into even small pieces so it bakes evenly.
• Do not overmix the batter. Mix until just combined.
• Test the cake with a toothpick near the center to check doneness.
• If rhubarb is very tart, you can add a bit more sugar to taste.
• Let the cake cool fully if you want neat slices.

variation (if any)

• Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb cake.
• Sprinkle a crumb topping before baking: mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter.
• Fold in 1/2 cup chopped nuts for extra crunch.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before adding to the batter.

Q: Can I use a different cake mix?
A: You can try white or butter cake mix. Flavor will change a little but it still works.

Q: Do I need to peel the rhubarb?
A: No. Just wash and chop the stalks. The skin is fine.

Q: Can I make this in round pans instead of a 9×13 pan?
A: Yes. Bake time will change. Check the cake earlier and use a toothpick to test doneness.

Q: How tart will the cake be?
A: It depends on the rhubarb. If it is very tart, add a bit more sugar or pair with ice cream.

Best Rhubarb Cake with Cake Mix

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This easy and moist rhubarb cake uses a boxed yellow cake mix and fresh chopped rhubarb for a delightful tart and sweet flavor that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 box yellow cake mix
• 1 cup chopped rhubarb
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup buttermilk
• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
2. Combine the cake mix, chopped rhubarb, sugar, vanilla extract, vegetable oil, eggs, buttermilk, baking powder, and salt in a large bowl.
3. Mix until well combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow to cool before serving.

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Notes

Chop rhubarb into even pieces for even baking. Do not overmix the batter. You can add more sugar if the rhubarb is too tart.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 28g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg