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Rhubarb Dump Cake

Rhubarb Dump Cake Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 cups chopped rhubarb (about 1 lb)
  • 3/4 cup granulated sugar
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted

Method
 

  1. Preheat oven to 350°F (175°C). Toss rhubarb and sugar in a 9×13-inch baking dish, spread evenly.
  2. Sprinkle cake mix over fruit, then drizzle melted butter on top. Let sit 5 minutes, do not stir.
  3. Bake 40–45 minutes until golden and bubbling. Tent with foil if browning too fast.
  4. Cool at least 15 minutes, then spoon into bowls. Serve warm with ice cream if you like.

Notes

If your rhubarb is especially juicy, toss it with 2 tablespoons cornstarch along with the sugar. The cake needs that 15-minute rest after baking so the layers settle a little before you scoop.