Best Rhubarb Cake with Cake Mix

A quick, moist rhubarb cake made from a boxed cake mix.

introduction

This Best Rhubarb Cake with Cake Mix is easy and moist. You use a yellow cake mix and fresh rhubarb for a bright flavor. If you like simple desserts that come together fast, you might also enjoy this easy Moroccan salmon recipe for a different kind of home-cooked dish.

why make this recipe

Make this recipe when you want a quick dessert with fresh fruit. It uses a cake mix so you save time. Rhubarb adds a tart bite that balances the sweet cake. This cake works for potlucks, family dinners, or a simple weekend treat.

how to make Best Rhubarb Cake with Cake Mix

Preheat the oven and prepare a pan. Mix the cake mix with rhubarb and the wet ingredients. Stir until the batter looks smooth and the rhubarb spreads evenly. Pour the batter into the pan and bake until a toothpick comes out clean. Let the cake cool before you cut and serve.

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 :

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, chopped rhubarb, sugar, vanilla extract, vegetable oil, eggs, buttermilk, baking powder, and salt.
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. Enjoy!

how to serve Best Rhubarb Cake with Cake Mix

Cut the cake into squares and serve at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra richness. You can also dust with powdered sugar before serving.

how to store Best Rhubarb Cake with Cake Mix

Cool the cake completely. Store in an airtight container at room temperature for 2 days. For longer storage, keep it in the fridge for up to 5 days. You can also freeze pieces wrapped well for up to 2 months; thaw in the fridge before serving.

tips to make Best Rhubarb Cake with Cake Mix

• Chop rhubarb into small, even pieces so it bakes evenly.
• Do not overmix; stop when the batter looks combined.
• Check the cake at 30 minutes; ovens vary. Use a toothpick to test.
• Use fresh rhubarb for best flavor, or thaw and drain frozen rhubarb first.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb version.
• Sprinkle a cinnamon-sugar mix on top before baking for a spiced crust.
• Replace some sugar with brown sugar for a deeper flavor.

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: Yes. Yellow or white cake mix works best. Chocolate will change the flavor a lot.

Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with a few dry crumbs.

Q: Can I cut the recipe in half?
A: Yes. Use an 8×8-inch pan and watch the baking time; it will be shorter.

Q: Can I add nuts?
A: Yes. Fold in 1/2 cup chopped nuts or sprinkle them on top before baking.

Best Rhubarb Cake with Cake Mix

• Author: bennacer-blogbrandinggmail-com
• 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

A quick and moist rhubarb cake made from a boxed cake mix, perfect for potlucks and family gatherings.

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Ingredients

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• 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). 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. Enjoy!

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Notes

For a strawberry-rhubarb version, add 1/2 cup chopped strawberries. Store in an airtight container for up to 2 days at room temperature or refrigerated for up to 5 days. Freeze for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 20g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg