Easy & Quick Rhubarb Dump Cake: The Lazy Baker's Dream!
This Rhubarb Dump Cake is a simple, comforting dessert that requires minimal effort. Just dump ingredients into a baking dish, bake, and enjoy a delicious cakey-cobbler-like treat with tart rhubarb.
Equipment
- Baking dish standard 9x13 inch
Ingredients
Main Ingredients
- 3 cups diced rhubarb Fresh or frozen (thawed and drained)
- 1 box vanilla cake mix standard size, about 15.25 oz
- 0.5 cup melted butter that's one stick!
- 1 cup sugar
Instructions
- Prep Your Dish & Combine: Grab a standard 9x13 inch baking dish.
- Dump the diced rhubarb right into the bottom of the dish.
- Sprinkle the cup of sugar evenly over the rhubarb.
- Next, sprinkle the dry cake mix right on top of the sugar and rhubarb.
- Last but not least, drizzle that ½ cup of melted butter as evenly as you can over the top of the dry cake mix. No stirring needed!
- Bake Until Golden & Bubbly: Pop that dish into a preheated oven at 350°F (175°C).
- Let it bake for about 40 minutes. You'll know it's ready when the top is golden brown and the rhubarb underneath is bubbly and tender.
Notes
You don't even really need to grease the baking dish because of all that wonderful butter, but a quick spray won't hurt if you're worried about sticking.
Try to drizzle the melted butter as evenly as possible over the dry cake mix. This helps the cake mix absorb the fat and get that lovely texture.
Dice the rhubarb into roughly ½ to 1-inch pieces.
Do not stir the ingredients before baking; the magic happens when they layer.
While delicious warm from the oven, letting it sit for 10-15 minutes helps it set up slightly before serving.
Store leftovers covered in the refrigerator for 3-4 days. Reheat gently in the microwave.
Serving suggestion: Serve warm with vanilla ice cream or whipped cream.
Rhubarb is quite tart; reducing the sugar too much may result in an overly sour dessert.
Try to drizzle the melted butter as evenly as possible over the dry cake mix. This helps the cake mix absorb the fat and get that lovely texture.
Dice the rhubarb into roughly ½ to 1-inch pieces.
Do not stir the ingredients before baking; the magic happens when they layer.
While delicious warm from the oven, letting it sit for 10-15 minutes helps it set up slightly before serving.
Store leftovers covered in the refrigerator for 3-4 days. Reheat gently in the microwave.
Serving suggestion: Serve warm with vanilla ice cream or whipped cream.
Rhubarb is quite tart; reducing the sugar too much may result in an overly sour dessert.