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–+ servings
Rhubarb Dump Cake

Delicious Rhubarb Dump Cake Made Easy in Just 3 Steps

Try this Easy 3-Ingredient Rhubarb Dump Cake for a quick and delicious dessert that captures the essence of summer.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rhubarb Dump Cake Ingredients
  • 4 cups Rhubarb Fresh or thawed frozen
  • 1 box Yellow Cake Mix Gluten-free option available
  • 1 stick Butter Unsalted preferred

Equipment

  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Chop the fresh rhubarb into small pieces and scatter evenly across the bottom of the greased pan.
  3. Sprinkle the yellow cake mix generously over the rhubarb layer.
  4. Melt the butter and pour it evenly over the cake mix layer.
  5. Bake for 45-50 minutes until the top is golden brown and bubbly. Check doneness with a toothpick.
  6. Let the cake cool for about 10-15 minutes, then serve warm, optionally with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Notes

For best results, cut rhubarb into uniform pieces and ensure melted butter is evenly distributed.

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