Easy 3-Ingredient Rhubarb Dump Cake Recipe Perfect for Quick Desserts
A quick and simple dessert featuring tart rhubarb topped with a crisp, buttery cake mix crust. Perfect for busy days and made with just three main ingredients.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped (about 1/2-inch pieces)
- 1 box yellow cake mix (approx. 15.25 oz / 432 g)
- 1 cup unsalted butter (227 g), melted
- Optional: 1/4 cup sugar (to sprinkle over rhubarb for extra sweetness)
- Optional: 1 teaspoon vanilla extract (to add to melted butter)
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and chop about 4 cups of fresh rhubarb into 1/2-inch pieces. If using frozen rhubarb, thaw completely and drain excess moisture.
- Spread the rhubarb evenly in a 9×13-inch baking dish. Optionally, sprinkle 1/4 cup sugar over the rhubarb to balance tartness.
- Sprinkle the dry yellow cake mix evenly over the rhubarb without mixing.
- Melt 1 cup (227 g) of unsalted butter and pour it evenly over the cake mix.
- Bake uncovered for 40–45 minutes until the top is golden brown and bubbly around the edges.
- Let the cake cool for at least 15 minutes before serving to allow the filling to thicken.
Notes
Do not stir the layers; the cake mix should sit on top to create a crisp crust. Pour melted butter evenly to avoid dry patches. If the top browns too quickly, tent with foil or reduce oven temperature to 325°F and extend baking time. Frozen rhubarb should be thawed and drained well to prevent sogginess. Serve warm with vanilla ice cream or whipped cream. Leftovers keep up to 3 days refrigerated and can be reheated in microwave or oven.
Nutrition
- Serving Size: About 1/8 of the cak
- Calories: 320
- Sugar: 25
- Fat: 18
- Carbohydrates: 38
- Protein: 3
Keywords: rhubarb dump cake, easy dessert, 3-ingredient cake, quick rhubarb dessert, simple rhubarb cake, yellow cake mix dessert