Rhubarb Dump Cake (Fresh or Frozen Rhubarb + Yellow Cake Mix)
Makes 8 servings
Ingredients
- 4 Cups (488 g) Rhubarb (chopped)
- 1 Teaspoon (1 Teaspoon) Cinnamon
- ¼ Teaspoon (¼ Teaspoon) Nutmeg
- 1 box (1 box) Cake mix
- 1 Cup (200 g) Sugar
- 1 Cup (236 ⅗ ml) Water
- ½ Cup (113 ½ g) Butter (melted)
Instructions
- Preheat oven to 350.
- Spray a 9x13 baking pan with non-stick pan spray.
- Spread the chopped rhubarb in the bottom of the prepared pan.4 Cups Rhubarb
- Sprinkle the cinnamon and nutmeg over the rhubarb.1 Teaspoon Cinnamon, ¼ Teaspoon Nutmeg
- Cover the rhubarb evenly with sugar.1 Cup Sugar
- Sprinkle the cake mix over the rhubarb and sugar. Do not press or stir.1 box Cake mix
- Sprinkle the water over the cake mix to moisten it.1 Cup Water
- Drizzle the melted butter over the remaining dry parts of the cake mix.½ Cup Butter
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
- Remove from the oven and serve with ice cream and/or whipped cream.
Notes
Cake mix tips:
Sprinkle the cake mix over the sugared rhubarb and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.
How to reheat this cake.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
Does this cake need to be refrigerated?
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
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