Easy Tangy Rhubarb Dump Cake
A quick and simple dessert featuring tangy rhubarb and a crisp yellow cake topping made with just four ingredients. Perfect for busy days and seasonal cooking.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped (about 480 g)
- 1 box (15.25 oz or 432 g) yellow cake mix
- 3/4 cup granulated sugar (150 g)
- 1/2 cup unsalted butter, melted (113 g)
Instructions
- Preheat your oven to 350°F (175°C).
- Chop about 4 cups of fresh rhubarb into roughly 1/2-inch pieces. Toss the chopped rhubarb with 3/4 cup granulated sugar until evenly coated.
- Spread the sugared rhubarb evenly over the bottom of a 9×13-inch baking dish.
- Sprinkle the entire box of yellow cake mix evenly on top of the rhubarb; do not mix.
- Drizzle 1/2 cup melted unsalted butter evenly over the cake mix.
- Bake for 45-50 minutes until edges bubble and the top is golden brown and crisp. If the top browns too quickly, cover loosely with foil halfway through baking.
- Let the cake cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Do not stir the layers to maintain a crisp topping. Evenly drizzle melted butter to avoid greasy or dry spots. Use firm, fresh rhubarb or thaw and drain frozen rhubarb to prevent sogginess. Let the cake rest after baking to allow filling to set. Baking times may vary by oven; start checking at 40 minutes.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 230270
- Sugar: 22
- Fat: 9
- Carbohydrates: 35
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, tangy rhubarb, quick cake, seasonal dessert, simple ingredients, yellow cake mix