Description
This Rhubarb Dump Cake is the easiest dessert you’ll ever bake. Just dump the ingredients into a pan, bake, and enjoy a sweet-tart treat with a buttery golden topping. Perfect for weeknights, potlucks, or whenever you crave a cozy, old-fashioned dessert.
Ingredients
4 cups rhubarb, chopped (fresh or frozen)
1 cup granulated sugar
1 box (15–16 oz) yellow or white cake mix
½ cup unsalted butter (1 stick), sliced or melted
Instructions
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread chopped rhubarb evenly in the bottom of the dish.
Sprinkle sugar over the rhubarb.
Pour dry cake mix evenly on top—do not stir.
Distribute butter slices (or drizzle melted butter) over the cake mix.
Bake for 40–45 minutes, until the top is golden brown and the edges are bubbling.
Let cool slightly before serving.
Notes
Best served warm with vanilla ice cream or whipped cream.
Store leftovers in the fridge for 3–4 days.
To reheat, microwave individual portions for 20–30 seconds.
For a summer twist, add fresh strawberries before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg