Description
A delicious and easy-to-make rhubarb dump cake that combines fresh rhubarb with a buttery cake topping. Perfect for spring and summer desserts!
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 cup sugar
- Optional: 1-2 tablespoons cornstarch (if rhubarb is very juicy)
Instructions
- Preheat oven to 350°F (175°C)
- Prepare a 9×13 baking dish with non-stick spray
- Spread chopped rhubarb evenly in the baking dish
- Sprinkle sugar over the rhubarb
- Pour dry cake mix evenly over the rhubarb layer
- Pour melted butter over the cake mix, ensuring even coverage
- Bake for 45-50 minutes until golden brown
- Let cool before serving
Notes
- Frozen rhubarb can be used – thaw and drain first, may need 5-7 extra minutes baking time
- Only use rhubarb stalks, never the leaves as they are toxic
- Can substitute other fruits like cherries, peaches, apples, or mixed berries
- For dairy-free version, use coconut oil instead of butter
- If mixture is too wet, toss rhubarb with cornstarch before baking
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: rhubarb dump cake, easy rhubarb dessert, rhubarb crumble, fruit dessert, spring dessert
