Easy Tangy Rhubarb Dump Cake Recipe with 4 Simple Ingredients to Make Now
A quick and easy rhubarb dump cake that combines tangy rhubarb with a buttery, crisp yellow cake topping. Perfect for a no-fuss dessert that tastes homemade and comforting.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) frozen rhubarb
- 1 cup (200g) granulated sugar
- 1 box (15.25 oz / 432g) yellow cake mix
- 1 stick (113g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- If using frozen rhubarb, spread 4 cups (600g) evenly in the bottom of a greased 9×13-inch baking dish. If using fresh rhubarb, chop into 1/2-inch pieces and toss with 1 cup (200g) granulated sugar to macerate for about 10 minutes, then spread evenly in the dish.
- Sprinkle the dry yellow cake mix (15.25 oz / 432g) evenly over the rhubarb layer.
- Melt 1 stick (113g) unsalted butter and pour evenly over the cake mix.
- Bake for 45-50 minutes until the top is golden brown and bubbling around the edges.
- Cool for at least 15 minutes before serving to allow juices to thicken.
Notes
Do not skip or reduce the butter as it creates the rich, golden crust. Evenly spread the cake mix over the rhubarb to avoid soggy spots. For a less sweet version, reduce sugar to 3/4 cup and add a pinch of cinnamon to the cake mix. A quick broil for 1-2 minutes can crisp the topping if needed. Serve warm or at room temperature with vanilla ice cream or whipped cream. Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 375
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 55
- Fiber: 2
- Protein: 3
Keywords: rhubarb dump cake, easy dessert, quick rhubarb recipe, tangy rhubarb cake, simple dump cake, yellow cake mix dessert