Delicious Rhubarb Dump Cake Recipe to Satisfy Your Cravings
This rhubarb dump cake recipe brings together tart rhubarb and sweet flavors in an effortless dessert.
Equipment
- - 9×13-inch baking pan
Ingredients
Rhubarb Layer
- 4 cups Fresh or Frozen Rhubarb chopped
Sweet Mix
- 1 scant cup White Sugar
Cake Base
- 1 package Yellow Cake Mix
Moisture
- 1 cup Water
Rich Flavor
- 1/3 cup Butter melted
Baking Aid
- Cooking Spray for pan preparation
Instructions
Preparation
- Preheat your oven to 350°F and generously spray a 9×13″ pan with cooking spray.
- Layer the chopped rhubarb evenly on the bottom of the prepared pan.
- Sprinkle the sugar evenly over the rhubarb.
- Add the yellow cake mix on top of the sugar layer.
- Pour the water and melted butter evenly over the cake mix. Remember, DO NOT MIX!
- Bake in the preheated oven for 45 minutes, or until the dish is bubbling and the top is slightly browned.
Notes
Serve warm with a scoop of vanilla ice cream for a comforting treat. Store at room temperature for up to 2 days, or refrigerate for up to 5 days.