Are you like me and have a pile of rhubarb in the freezer from when you harvested it last fall? Some years after already baking in the summer I still have 25 cups or so that get stowed away in the freezer. I wanted something easy to make so with some research I made this super simple Rhubarb Dump Cake.
The blueberry cake you actually make up a batter and pour it over. This Rhubarb Dump Cake recipe is even easier than that where you add the fruit, sugar, dry cake mix, water, and melted butter.
PREP TIME 5 minutes, COOK TIME 45 minutes, TOTAL TIME 50 minutes
INGREDIENTS
- 4 cups fresh or frozen rhubarb, chopped
- 1 scant cup white sugar
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup butter, melted
- Cooking spray
INSTRUCTIONS
Preheat oven to 350F. Spray a 9×13″ pan with cooking spray.
Add the rhubarb and spread out evenly on the bottom of the pan.
Sprinkle over the sugar followed by the cake mix.
Pour over the water and melted butter evenly. DO NOT MIX!
Bake for 45 min. until bubbling and the rhubarb is tender and the top is slightly browned.
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PinIngredients
INGREDIENTS
- 4 cups fresh or frozen rhubarb, chopped
- 1 scant cup white sugar
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup butter, melted
- Cooking spray
Instructions
- Preheat oven to 350F. Spray a 9×13″ pan with cooking spray.
- Add the rhubarb and spread out evenly on the bottom of the pan.
- Sprinkle over the sugar followed by the cake mix.
- Pour over the water and melted butter evenly. DO NOT MIX!
- Bake for 45 min. until bubbling and the rhubarb is tender and the top is slightly browned.
