Description
This easy rhubarb dump cake recipe is a classic dessert that’s perfect for spring and summer. It’s incredibly simple to make, with a sweet and tart flavor that everyone loves.
Ingredients
Scale
- 6 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 1 box (14.1 ounces) yellow cake mix
- 1 cup water
- Optional: vanilla ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a 9×13 inch baking dish, combine the chopped rhubarb and granulated sugar.
- Sprinkle the flour evenly over the rhubarb mixture.
- Drizzle the melted butter over the flour.
- Sprinkle the dry cake mix evenly over the butter.
- Pour the water over the cake mix. Do not stir.
- Bake for 45-50 minutes, or until the top is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
- For a tangier flavor, you can add a tablespoon of lemon juice to the rhubarb mixture.
- If using frozen rhubarb, thaw it completely and drain any excess liquid before using.
- You can substitute other fruits like apples, peaches, or berries for the rhubarb.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: PT15M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Protein: 3g