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Rhubarb dump cake with vanilla ice cream on plate

Rhubarb Dump Cake

A simple and delicious dessert made by layering tart rhubarb, sugar, cake mix, and butter—no mixing needed! Perfect for spring gatherings or a quick treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups chopped rhubarb fresh or frozen (if frozen, thaw and pat dry)
  • 1 cup granulated sugar
  • 1 box yellow cake mix (approx. 15.25 oz)
  • 3/4 cup melted butter
  • 1 cup water or orange juice for extra flavor

Equipment

  • 9x13 inch baking dish
  • Measuring cups
  • Knife & cutting board

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Spread chopped rhubarb evenly over the bottom of the dish.
  3. Sprinkle granulated sugar evenly over the rhubarb.
  4. Sprinkle dry yellow cake mix evenly over the sugar layer. Do not stir.
  5. Pour water or juice evenly over the top, then drizzle melted butter across the surface.
  6. Bake uncovered for 45–50 minutes, or until golden brown and bubbling. Let cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days. For extra flavor, sprinkle chopped nuts or cinnamon over the cake mix before baking.