Description
A simple and delicious Rhubarb Dump Cake that combines tangy rhubarb with sweet cake mix in an easy-to-make layered dessert. Perfect for a quick fruit dessert with minimal preparation.
Ingredients
Main Ingredients
- 4 cups fresh or frozen rhubarb, chopped
- 1 scant cup white sugar
- 1 package yellow cake mix (about 15.25 oz)
- 1 cup water
- 1/3 cup butter, melted
- Cooking spray, for the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan generously with cooking spray to prevent sticking.
- Layer Rhubarb: Spread the chopped rhubarb evenly across the bottom of the prepared pan, creating an even fruit base.
- Add Sugar and Cake Mix: Sprinkle the white sugar evenly over the rhubarb layer. Then, evenly distribute the yellow cake mix on top of the sugar, covering the entire surface.
- Pour Water and Butter: Evenly pour 1 cup of water over the cake mix layer and follow with the melted butter. Do not stir or mix the layers; this keeps the dump cake texture intact.
- Bake the Cake: Place the pan in the preheated oven and bake for about 45 minutes, or until the cake is bubbling around the edges, the rhubarb is tender, and the top is lightly browned.
Notes
- Use fresh or frozen rhubarb; if frozen, no need to thaw before use.
- Do not mix the layers after adding the water and butter to maintain the signature dump cake texture.
- For added flavor, you can sprinkle cinnamon or nutmeg with the sugar if desired.
- Serve warm with whipped cream or vanilla ice cream for an extra treat.
- Ensure the pan is properly sprayed to avoid sticking and for easy serving.
