why make this recipe
Rhubarb Dump Cake is very easy and fast. It mixes sweet and tart flavors with little work. Use simple pantry items and spend more time enjoying dessert than making it.
introduction
This Rhubarb Dump Cake uses fresh rhubarb, sugar, cake mix, and butter for a bright, easy dessert. If you like rhubarb treats, you can also try a brown sugar rhubarb cookies recipe for another simple option.
how to make Rhubarb Dump Cake
Preheat the oven and layer the ingredients in a dish. First put the rhubarb, then sugar, then dry cake mix, and finally pour melted butter on top. Bake until the top is golden and the filling is bubbly. Let it cool a little before serving.
Ingredients :
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 box yellow cake mix
- 1/2 cup butter, melted
Directions :
- Preheat the oven to 350°F (175°C).
- In a baking dish, spread the chopped rhubarb evenly.
- Sprinkle the sugar over the rhubarb.
- Evenly distribute the dry cake mix on top of the sugar.
- Pour the melted butter over the cake mix, covering it as much as possible.
- Bake for 45-50 minutes or until golden and bubbly.
- Let cool slightly before serving. Enjoy your sweet and tangy dessert!
how to serve Rhubarb Dump Cake
Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess. You can also sprinkle a little cinnamon or powdered sugar on top.
how to store Rhubarb Dump Cake
Cover the cooled cake with plastic wrap or a lid and keep it in the fridge for up to 3-4 days. To freeze, wrap pieces tightly in foil and put them in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
tips to make Rhubarb Dump Cake
- Chop rhubarb into even pieces so it cooks evenly.
- If your rhubarb is very tart, add a bit more sugar to taste.
- Use cold butter but pour it melted so it soaks into the cake mix evenly.
- Let the cake rest a few minutes after baking so the filling sets.
variation (if any)
- Add 1 cup chopped strawberries with the rhubarb for a strawberry-rhubarb version.
- Use a white or spice cake mix for a different flavor.
- Sprinkle chopped nuts (like pecans) over the top before baking for crunch.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before using so the cake does not get too wet.
Q: Is this recipe very sweet?
A: It is sweet with a tart rhubarb flavor. You can reduce sugar if you prefer less sweet.
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but butter gives the best flavor.
Q: Do I need to grease the baking dish?
A: No, the butter in the recipe helps prevent sticking, but you can lightly grease the dish if you like.
Q: How do I know when it is done?
A: The top should be golden and the filling should bubble around the edges.
Rhubarb Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
An easy and delicious dessert that combines sweet and tart flavors using fresh rhubarb and a buttery cake topping.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 box yellow cake mix
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the chopped rhubarb evenly in a baking dish.
- Sprinkle the sugar over the rhubarb.
- Distribute the dry cake mix evenly on top of the sugar.
- Pour the melted butter over the cake mix, covering it as much as possible.
- Bake for 45-50 minutes or until golden and bubbly.
- Let cool slightly before serving.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Store in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
