Easy Tangy Rhubarb Dump Cake
A quick and simple dessert made with just four ingredients: fresh rhubarb, granulated sugar, yellow cake mix, and melted butter. This dump cake offers a tangy-sweet flavor with a crunchy buttery crust and soft fruit filling.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into bite-sized pieces
- 1 cup granulated sugar
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick, 113 grams) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Chop about 4 cups (about 500 grams) of fresh rhubarb into roughly 1-inch pieces. Toss it with 1 cup (200 grams) of granulated sugar in a medium bowl. Let it sit for 5 minutes to soften and start releasing juices.
- Spread the sugared rhubarb evenly in the bottom of your 9×13 inch baking dish.
- Sprinkle one full box (about 15.25 oz or 432 grams) of yellow cake mix evenly over the rhubarb layer. Do not stir.
- Melt 1/2 cup (113 grams) of unsalted butter and drizzle it evenly over the dry cake mix.
- Bake for 40-45 minutes until the top is golden brown and bubbling along the edges. Tent with foil if edges brown too fast.
- Let the cake rest for 10-15 minutes before serving to allow the filling to thicken and the cake to set.
Notes
Use room temperature butter for even melting and coating. If using frozen rhubarb, thaw and drain excess liquid. Tent with foil if edges brown too quickly. Let cake rest before serving for best texture. Variations include adding berries, spices, or nuts. Gluten-free and dairy-free options possible with ingredient swaps.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 265
- Sugar: 22
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, tangy rhubarb cake, simple dump cake, yellow cake mix dessert