rhubarb and cake mix recipe

Written ByJenny Smyth Posted on
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The Best rhubarb and cake mix recipe

I’ve been making this rhubarb and cake mix recipe for years, and it’s still a favorite among my family and friends. The combination of tart rhubarb and sweet cake mix is a perfect balance of flavors.

I love how the cake mix adds a tender crumb to the dish, while the rhubarb provides a nice texture contrast. This recipe is perfect for spring, when rhubarb is in season, but it’s also great any time of year you can find fresh rhubarb.

My kids love helping me make this recipe, as it’s easy enough for them to assist with mixing the ingredients together. We often serve it as a dessert, but it’s also great as a snack or breakfast treat.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it warm with vanilla ice cream or whipped cream, or let it cool and enjoy it at room temperature. I’ve even served it as a topping for yogurt or oatmeal.

The health benefits of this recipe are also a plus – using fresh rhubarb and minimal added sugar makes it a relatively guilt-free treat. My family loves when I make this recipe for special occasions, like holidays or birthdays, but we also enjoy it on regular weeknights.

It’s an easy way to add some excitement to our mealtime routine.

Rhubarb Dump Cake

4.9 from 1439 votes

A simple and delicious dessert using fresh rhubarb and a boxed cake mix. The rhubarb creates a tangy layer, while the cake mix forms a golden, crumbly topping.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Rhubarb Layer

4 cups chopped fresh rhubarb (1/2-inch pieces)
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water

For the Topping

1 (15.25 oz) box yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a medium saucepan, combine the chopped rhubarb, 1/2 cup sugar, cornstarch, and water.
3Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens, about 5 to 7 minutes.
4The rhubarb should be tender and the liquid should be clear and syrupy.
5Pour the hot rhubarb mixture into an ungreased 9×13 inch baking dish, spreading it evenly.
6Sprinkle the dry cake mix evenly over the rhubarb layer, making sure to cover all the fruit.
7Do not stir.
8Drizzle the melted butter evenly over the cake mix.
9If using, sprinkle the chopped nuts on top.
10Bake for 35 to 40 minutes, or until the top is golden brown and the rhubarb filling is bubbly around the edges.
11The cake topping should be firm to the touch.
12Remove from the oven and let it cool for at least 15 minutes before serving.
13Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

🔧Equipment

9×13 inch baking dish
Mixing bowls
Measuring cups and spoons
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 3g

📝Notes

For a less sweet dessert, reduce the sugar in the rhubarb mixture to 1/4 cup. You can also use frozen rhubarb, but thaw and drain it first. The cake mix can be any flavor, such as white or strawberry.

One of my favorite things about this recipe is how versatile it is – perfect for special occasions like holidays or birthdays, but also great as a regular weeknight treat.

It’s easy to customize with your favorite toppings or mix-ins, like chopped nuts or chocolate chips.

And because it makes such a large batch, you can easily divide it into smaller portions for individual servings.

❓ Frequently Asked Questions About Rhubarb Dump Cake

Q: What is the best way to prepare the rhubarb for this recipe?

A: To prepare the rhubarb, start by washing it thoroughly and trimming off any tough or woody ends. Then, cut the rhubarb into 1-inch pieces and set aside. You can use either fresh or frozen rhubarb for this recipe, but be sure to thaw frozen rhubarb before using.

Q: Can I use a different type of cake mix in this recipe?

A: While you can experiment with different types of cake mixes, I highly recommend sticking with a classic yellow cake mix for the best results. The subtle flavor of yellow cake complements the tartness of the rhubarb perfectly.

Q: How do I store leftover rhubarb and cake mix mixture?

A: After preparing the mixture, you can store it in an airtight container in the refrigerator for up to 24 hours or freeze for up to 2 months. When ready to serve, simply thaw frozen mixture overnight in the refrigerator or bake refrigerated mixture at 350°F (175°C) for an additional 15-20 minutes.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the mixture up to 24 hours in advance and storing it in an airtight container in the refrigerator until ready to bake.

Q: What if I don’t have fresh rhubarb available?

A: If you can’t find fresh rhubarb, you can substitute frozen or canned rhubarb in its place. However, keep in mind that using canned or frozen rhubarb may affect the texture and flavor slightly.

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