Easy Rhubarb Dump Cake Recipe with Perfect Buttery Crumble Topping
A quick and simple rhubarb dessert featuring a tangy rhubarb filling topped with a crisp, buttery crumble made from boxed cake mix and flour. Perfect for busy days and seasonal gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- 1 box (about 15.25 ounces) yellow cake mix
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine chopped rhubarb, granulated sugar, vanilla extract, and a pinch of salt. Stir gently until evenly coated and let sit for 5 minutes to macerate.
- Pour the rhubarb mixture evenly into a 9×13-inch baking dish.
- In another bowl, mix yellow cake mix, all-purpose flour, ground cinnamon, and melted butter until crumbly.
- Sprinkle the crumble topping evenly over the rhubarb filling without pressing down.
- Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling. Tent with foil if topping browns too quickly.
- Let the cake cool for 15-20 minutes before serving.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
If rhubarb is very tart, add an extra 1/4 cup sugar. Watch the crumble topping in the last 10 minutes to avoid over-browning. For gluten-free, substitute flour and cake mix with gluten-free versions. For dairy-free, use coconut oil instead of butter and a dairy-free cake mix.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 22
- Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
Keywords: rhubarb dump cake, easy rhubarb dessert, buttery crumble topping, quick dessert, spring dessert, summer dessert, boxed cake mix dessert