Description
A delicious and easy-to-make rhubarb dump cake that combines the tangy flavor of fresh rhubarb with a buttery cake topping.
Ingredients
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, and vanilla extract. Stir until the rhubarb is well coated. Spread the mixture evenly in the bottom of the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the rhubarb mixture. Do not stir.
- In a separate bowl, mix the melted butter, water, ground cinnamon, and salt until combined. Pour this mixture evenly over the cake mix layer, ensuring it covers as much of the dry mix as possible.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Allow to cool for at least 10 minutes before serving. This cake is delicious warm or at room temperature.
Notes
- For added flavor, mix in 1/2 cup of chopped strawberries or raspberries with the rhubarb.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg