why make this recipe
This Easy Rhubarb Dump Cake Recipe is a delightful dessert that is both simple to make and delicious to eat. The tangy rhubarb pairs perfectly with the sweet buttery crunch on top. Not only is it quick to prepare, but it also brings a burst of flavors with minimal effort. This cake is perfect for gatherings, potlucks, or just a cozy night at home. Plus, the recipe uses ingredients you may already have in your kitchen, making it budget-friendly.
how to make Easy Rhubarb Dump Cake
Ingredients:
- 4 cups fresh rhubarb stalks, chopped (about 1 lb)
- 1 to 1 1/4 cups granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- Wash and chop about 4 cups of fresh rhubarb into 1/2-inch pieces. Toss them in a mixing bowl with 1 to 1 1/4 cups granulated sugar and 1 teaspoon ground cinnamon if using. Stir gently to coat the rhubarb evenly. Let it sit for 10 minutes.
- Spread the sugared rhubarb mixture evenly in a 9×13 inch baking dish, making sure the juice is distributed.
- Sprinkle the dry yellow cake mix evenly over the rhubarb. Do not stir.
- Pour 1 cup (2 sticks) melted unsalted butter evenly over the cake mix, drizzling it in a pattern to cover as evenly as possible.
- Bake uncovered in the preheated oven for 45–50 minutes until the top is golden brown and the rhubarb filling is bubbling around the edges. If the top browns too quickly, loosely tent with foil.
- Remove from oven and let cool slightly for 15 minutes before serving.
how to serve Easy Rhubarb Dump Cake
You can serve the Easy Rhubarb Dump Cake warm or at room temperature. It is delicious on its own or with a scoop of vanilla ice cream or whipped cream on top. This dessert is lovely for a summer barbecue or as a sweet ending to a family dinner.
how to store Easy Rhubarb Dump Cake
To store leftovers, cover the cake with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for about 3-4 days. You can also freeze the cake. Just ensure it’s cooled completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last for about 2-3 months in the freezer.
tips to make Easy Rhubarb Dump Cake
- When chopping the rhubarb, try to make the pieces roughly the same size for even cooking.
- Adjust the sugar based on your preference for sweetness or tartness. More sugar will balance the rhubarb’s tartness.
- If you want to add more flavor, consider adding some lemon zest to the rhubarb mixture.
variation
You can try adding other fruits like strawberries or blueberries to the rhubarb for a mix of flavors. Simply combine them with the rhubarb before baking.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw it and drain any excess water before using.
Can I make this cake ahead of time?
Absolutely! You can make this cake a day in advance. Just store it in the fridge and bring it to room temperature before serving.
What can I do if I don’t have yellow cake mix?
If you don’t have yellow cake mix, you can use a white cake mix or even make a homemade cake mix using flour, sugar, baking powder, and salt.
