Rhubarb Dump Cake

This rhubarb dump cake combines tart rhubarb, buttery cake topping, and simple pantry ingredients into an easy spring dessert with cozy cobbler-style texture and bright homemade flavor.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: servings

Calories: 320kcal

Author: Chloe White

Cost: $7

Equipment

9x13 inch baking dish
Cutting board
sharp knife
Measuring cups
small bowl

Ingredients

4 cups fresh rhubarb, chopped
1 cup granulated sugar
1 box yellow cake mix (15.25 ounces)
3/4 cup unsalted butter, melted
1/2 cup water
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tbsp lemon zest

Instructions

Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
Add the chopped rhubarb evenly into the prepared baking dish.
Sprinkle the granulated sugar evenly over the rhubarb.
Add the vanilla extract, cinnamon, and lemon zest if using.
Sprinkle the dry yellow cake mix evenly over the fruit layer without stirring.
Slowly drizzle the melted butter evenly across the cake mix.
Pour the water around the edges and lightly over any dry spots on the cake mix.
Bake for 45 to 50 minutes until the topping turns golden brown and the rhubarb bubbles around the edges.
Allow the dump cake to cool for 15 minutes before serving warm.
Serve with vanilla ice cream or whipped cream if desired.

Notes

For the best texture, drizzle the melted butter evenly over the cake mix to avoid dry patches. Fresh rhubarb gives the brightest flavor, but frozen rhubarb works if thawed and drained well. Let the dessert cool for at least 15 minutes before serving.

Nutrition