Rhubarb Dump Cake
Rhubarb Dump Cake is a simple, fuss-free summer dessert that combines the tangy brightness of fresh rhubarb with a sweet, buttery cake topping that bakes to a golden, crisp finish. This delightful treat is perfect for family gatherings and warm days when you want a fresh yet easy-to-make dessert that captures the essence of the season.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (when using gluten-free cake mix)
Ingredients
Scale
Main Ingredients
- 4 cups fresh rhubarb, chopped into bite-sized pieces
- 1 cup granulated sugar
- 1 box yellow cake mix (approximately 15.25 oz)
- 1/2 cup (1 stick) butter, melted
Optional Add-ins
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
Instructions
- Prepare the Rhubarb: Wash and chop fresh rhubarb into small, even pieces. Toss the rhubarb with granulated sugar and let it sit briefly to meld the flavors and soften slightly.
- Layer the Ingredients: Grease a baking dish and spread the sugared rhubarb evenly across the bottom. Sprinkle the dry yellow cake mix evenly over the rhubarb layer to form the crumbly topping.
- Add the Butter: Melt the butter until just liquid but not hot, then drizzle it slowly and evenly over the cake mix to ensure a rich, crispy crust.
- Bake to Perfection: Preheat the oven to 350°F (175°C) and bake the dump cake for 40 to 45 minutes, or until the edges are bubbling and the topping turns golden brown.
- Cool and Serve: Allow the cake to cool slightly to let the filling thicken and flavors settle. Serve warm or at room temperature for best enjoyment.
Notes
- Ensure even layering of cake mix over the rhubarb to avoid dry patches or soggy spots.
- Adjust the sugar amount based on the tartness of your rhubarb.
- Use fresh rhubarb for optimal texture and flavor; if using frozen, thaw and drain excess liquid.
- Melt butter gently to maintain proper texture and avoid prematurely cooking the cake mix.
- Check the cake around 35 minutes to prevent over-browning, as oven temperatures may vary.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Rhubarb dump cake, summer dessert, easy dessert, fruit dump cake, gluten-free dessert option, simple baking, rhubarb dessert, buttery cake topping
Find it online: https://marybaking.com/rhubarb-dump-cake/