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–+ servings
Rhubarb Dump Cake

How to Make Easy Rhubarb Dump Cake with Just a Few Ingredients

A delicious, easy-to-make dessert, this Rhubarb Dump Cake combines tart rhubarb with a sweet, buttery cake topping. It’s perfect for a quick treat and can be served warm with a scoop of vanilla ice cream or whipped cream. The perfect way to use fresh rhubarb!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Ingredients
  

  • 4 cups fresh rhubarb chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1 box 15.25 oz yellow cake mix (or white cake mix)
  • 1/2 cup unsalted butter melted
  • 1/2 teaspoon ground cinnamon optional
  • 1/4 cup water optional, to prevent too dry of a cake

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat the oven to 350°F (175°C).
  • Step 2: Prepare the Rhubarb Filling
  • In a large mixing bowl, combine the chopped rhubarb and granulated sugar. Stir together and let it sit for 5-10 minutes to allow the rhubarb to release its juices.
  • Step 3: Assemble the Cake
  • Transfer the rhubarb mixture into a greased 9x13-inch baking dish.
  • Evenly sprinkle the entire box of cake mix over the top of the rhubarb.
  • Drizzle the melted butter over the dry cake mix. If desired, sprinkle ground cinnamon over the top for extra flavor.
  • (Optional) If the cake mix looks too dry, add about 1/4 cup water to the edges of the cake mixture.
  • Step 4: Bake
  • Bake the cake in the preheated oven for 45-50 minutes, or until the top is golden brown and the rhubarb is bubbling around the edges.
  • Step 5: Serve
  • Remove from the oven and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

Notes

  • Add Some Crunch: For extra texture, sprinkle chopped pecans or walnuts on top before baking.
  • Make it Sweeter: If you prefer a sweeter dessert, you can add more sugar to the rhubarb mixture or top with more sugar before baking.
  • Frozen Rhubarb: If you don’t have fresh rhubarb, you can use frozen, but make sure to thaw and drain the excess liquid.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 2gFat: 12g
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