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Tangy Rhubarb Dump Cake

Tangy Rhubarb Dump Cake: Easy, Irresistibly Delicious Treat

This Tangy Rhubarb Dump Cake is a simple and delicious dessert that combines tart rhubarb and sweet cake mix.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 cups Rhubarb Chopped and thawed if frozen
  • 1 package Yellow Cake Mix Gluten-free option available
  • 1/2 cup Butter Melted, unsalted preferred

Equipment

  • 9x13-inch Baking Dish

Method
 

Step-by-Step Instructions for Tangy Rhubarb Dump Cake
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
  3. Chop fresh rhubarb into small pieces and spread them evenly across the bottom of the greased baking dish.
  4. Evenly sprinkle the dry yellow cake mix over the layer of rhubarb.
  5. Melt the butter and drizzle it evenly over the dry cake mix.
  6. Bake for 45-50 minutes until the top is golden brown.
  7. Allow to cool slightly in the pan for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 350IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

For best results, drain excess liquid from frozen rhubarb. Serve warm with vanilla ice cream for extra indulgence.

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