Description
A simple and delicious Rhubarb Dump Cake that layers tart rhubarb with sweet cake mix and buttery topping for an easy-to-make dessert perfect for any occasion.
Ingredients
Ingredients
- 4 cups fresh or frozen rhubarb, chopped
- 1 scant cup white sugar
- 1 package yellow cake mix (about 15.25 oz)
- 1 cup water
- 1/3 cup butter, melted
- Cooking spray, for greasing the pan
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Rhubarb: Spread the chopped rhubarb evenly across the bottom of the prepared pan, creating a uniform layer.
- Add Sugar and Cake Mix: Sprinkle the white sugar evenly over the rhubarb. Then evenly distribute the dry yellow cake mix over the sugar layer.
- Pour Water and Butter: Pour the cup of water evenly over the cake mix layer, followed by drizzling the melted butter evenly on top. Be careful not to stir or mix any of the layers together.
- Bake: Place the pan in the preheated oven and bake for about 45 minutes. The cake is done when it is bubbly around the edges, the rhubarb is tender, and the top is golden brown.
Notes
- Use fresh or frozen rhubarb, but if frozen, do not thaw before using to avoid excessive moisture.
- Do not mix the layers after assembling to achieve the characteristic “dump cake” texture.
- Serve warm, optionally with ice cream or whipped cream for extra indulgence.
- To reduce sweetness, you can decrease the amount of sugar slightly depending on the tartness of your rhubarb.
- Ensure the pan size is as specified to get the proper thickness and baking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
