why make this recipe
This Rhubarb Dump Cake is quick and easy. You can make it with few ingredients. It uses fresh tart rhubarb and a box cake mix. It bakes into a warm, sweet and tangy dessert. It needs little work and gives big flavor.
introduction
This recipe fits busy days and simple kitchens. You mix rhubarb and sugar, dump a cake mix on top, add butter and water, then bake. If you like rhubarb desserts, try this brown sugar rhubarb cookies recipe for another easy treat.
how to make Rhubarb Dump Cake
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 vanilla ice cream or whipped cream on top. You can also serve it at room temperature. Cut into squares and spoon on plates.
how to store Rhubarb Dump Cake
Let the cake cool to room temperature. Cover the pan with plastic wrap or foil. Store in the fridge for up to 4 days. Reheat single portions in the microwave for 20-30 seconds.
tips to make Rhubarb Dump Cake
- Chop rhubarb into even pieces so it cooks evenly.
- Use fresh or thawed frozen rhubarb.
- Do not stir after adding the cake mix and butter. This makes the nice crust.
- Check the cake at 40 minutes; ovens vary.
- Add a teaspoon of cinnamon to the cake mix for warm spice.
variation (if any)
- Strawberry-Rhubarb: Mix 1 cup chopped strawberries with the rhubarb.
- Lemon twist: Add 1 tablespoon lemon juice and lemon zest to the rhubarb for bright flavor.
- Oat topping: Mix 1/2 cup oats with 1/4 cup brown sugar and sprinkle over the cake mix before baking.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before mixing with sugar.
Q: Can I use a different cake mix?
A: Yes. White or spice cake mix also works and gives a different flavor.
Q: Do I need to add vanilla?
A: The recipe works without it, but vanilla adds a nice flavor if you have it.
Q: Is the cake very sweet?
A: It has a sweet crust and tangy rhubarb. Adjust sugar to taste if your rhubarb is very tart.
Q: Can I make it ahead?
A: You can bake it and reheat before serving. It is best the same day but keeps well in the fridge for a few days.
Rhubarb Dump Cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and easy Rhubarb Dump Cake using fresh rhubarb and a box cake mix, baked into a warm, sweet, and tangy dessert.
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, 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.
Notes
Chop rhubarb into even pieces for even cooking. Use fresh or thawed frozen rhubarb. Don’t stir after adding the cake mix and butter for a better crust.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
