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Tangy Rhubarb Dump Cake

Tangy Rhubarb Dump Cake: A Simple Delight You’ll Love

This Tangy Rhubarb Dump Cake combines tart rhubarb with a sweet cake mix, making it an effortless dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups Rhubarb chopped, can substitute with frozen
  • 1 box Yellow Cake Mix gluten-free option available
  • 1/2 cup Butter melted, use salted if unsalted is unavailable
  • 1 cup Sugar optional for sweetness
For Extra Flavor
  • to taste Cinnamon optional, for added warmth
  • to taste Nutmeg optional, for extra flavor

Equipment

  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. Chop the fresh rhubarb and spread it evenly across the bottom of the prepared pan.
  3. Sprinkle the yellow cake mix evenly over the rhubarb, ensuring not to mix.
  4. Melt the butter and drizzle it over the cake mix, covering all areas.
  5. Optional: Sprinkle cinnamon or nutmeg over the cake mix for extra flavor.
  6. Bake for 45-50 minutes or until golden brown and bubbling.
  7. Allow the cake to cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Enjoy warm with ice cream or chilled alongside coffee or tea. Store in the fridge for up to 4 days or freeze for 2 months.

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