Description
Rhubarb Dump Cake is an easy, delicious dessert that combines the tartness of fresh rhubarb with the sweetness of a cake topping. Perfect for any occasion, this no-mix, one-pan dessert is simple to prepare and delivers irresistible flavors. Whether you enjoy it warm with vanilla ice cream or on its own, it’s sure to be a crowd favorite.
Ingredients
4 cups of fresh rhubarb, chopped
1 cup of granulated sugar
1 box of yellow cake mix
1 stick of butter, melted
½ teaspoon of ground cinnamon (optional)
Instructions
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Preheat your oven to 350°F (175°C).
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Spread the chopped rhubarb evenly in a 9×13-inch baking dish.
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Sprinkle the granulated sugar over the rhubarb.
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Evenly spread the dry yellow cake mix over the rhubarb and sugar—do not mix.
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Drizzle the melted butter over the cake mix.
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Optionally, sprinkle ground cinnamon over the top.
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Bake for 45-50 minutes or until the top is golden brown and bubbly.
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Allow it to cool slightly before serving
Notes
- Storage: Store leftovers in an airtight container for 2-3 days at room temperature, or up to a week in the fridge.
- Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: Storage: Store leftovers in an airtight container for 2-3 days at room temperature, or up to a week in the fridge. Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
- Category: Dessert
- Method: Baking
- Cuisine: American
