Easy Rhubarb Dump Cake Recipe with Tangy Freshness Perfect for Spring
A quick and easy rhubarb dump cake that balances tart rhubarb with a sweet, golden cake topping. Perfect for busy cooks looking for a fuss-free, comforting spring dessert.
- 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 (about 500 grams)
- 1 cup granulated sugar (200 grams)
- 1 box yellow cake mix (around 15.25 oz or 432 grams)
- 1/2 cup unsalted butter, melted (113 grams)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Chop about 4 cups (500 g) of fresh rhubarb into roughly 1/2-inch pieces.
- Toss rhubarb in a medium bowl with 1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon (if using), and lemon zest from one lemon. Stir gently until evenly coated.
- Transfer the rhubarb mixture to a 9×13-inch (23×33 cm) baking dish, spreading it out evenly.
- Sprinkle the dry yellow cake mix evenly over the rhubarb layer without stirring.
- Pour 1/2 cup (113 g) melted unsalted butter evenly over the cake mix and gently spread it to cover as much surface area as possible.
- Bake uncovered for 40-45 minutes until the top is golden brown and rhubarb is bubbling around the edges.
- Let cool for 15-20 minutes before serving.
Notes
Use fresh rhubarb that is firm and bright pink for best flavor. Frozen rhubarb can be used if thawed and drained well. Melting the butter instead of cubing it ensures an even, golden crust. Avoid stirring the layers after baking to preserve texture contrast. For gluten-free or dairy-free versions, substitute cake mix and butter accordingly.
Nutrition
- Serving Size: About 1/12th of the
- Calories: 280
- Sugar: 28
- Fat: 10
- Carbohydrates: 42
- Protein: 2
Keywords: rhubarb dump cake, easy rhubarb dessert, spring dessert, quick cake recipe, tangy rhubarb cake, no-fuss dessert