Easy Tangy Rhubarb Dump Cake
A quick and fuss-free dessert featuring tangy rhubarb and a golden buttery cake crust made with just four simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 box yellow cake mix (approximately 15.25 ounces or 432 grams)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Chop about 4 cups of fresh rhubarb into roughly 1-inch pieces. Toss the rhubarb in a medium bowl with 1 cup of granulated sugar until well coated. If using frozen rhubarb, thaw completely and drain excess liquid before tossing with sugar.
- Transfer the rhubarb mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the sugared rhubarb without stirring.
- Melt 1/2 cup (113 grams) of unsalted butter either in the microwave or on the stovetop. Pour it evenly over the cake mix layer.
- Bake uncovered in the preheated oven for 40 to 45 minutes until the top is golden brown and the rhubarb is bubbly around the edges. If the top browns too quickly, tent loosely with aluminum foil.
- Remove from oven and let cool for about 15 minutes before serving.
Notes
Coat rhubarb in sugar to reduce tartness and prevent sogginess. Use unsalted butter for balanced flavor. Do not stir cake mix into rhubarb to maintain texture. Tent with foil if top browns too fast. Serve warm or at room temperature with vanilla ice cream or whipped cream. Variations include adding nuts, spices, or substituting fruits. For dairy-free, replace butter with coconut oil.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 275
- Sugar: 28
- Sodium: 210
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, quick cake, tangy dessert, rhubarb recipe, simple ingredients, dump cake