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–+ servings
Tangy Rhubarb Dump Cake

Delicious Tangy Rhubarb Dump Cake in Just 3 Easy Steps

This Tangy Rhubarb Dump Cake combines the tartness of rhubarb with the sweetness of cake mix, making it an easy and delightful dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 cups chopped rhubarb fresh or thawed frozen
  • 1 box yellow cake mix gluten-free option available
  • 1/2 cup butter melted, salted preferred
  • 1/2 cup sugar optional, adjust based on rhubarb tartness

Equipment

  • 9x13 inch baking pan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9x13-inch baking pan generously with butter or cooking spray.
  3. Evenly spread the chopped rhubarb across the bottom of your greased baking pan.
  4. Carefully sprinkle the dry yellow cake mix evenly over the layer of rhubarb.
  5. Melt butter and drizzle it evenly over the cake mix layer.
  6. Place the baking pan in your preheated oven and bake for 45 to 50 minutes.
  7. Remove the cake from the oven and let it cool for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

Serve warm with vanilla ice cream or whipped cream for the best experience.

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