Easy 3-Ingredient Rhubarb Dump Cake Recipe for Quick Homemade Dessert
A quick and simple dessert made with just rhubarb, boxed yellow cake mix, and butter, perfect for busy weeknights or last-minute cravings. This dump cake features a tangy rhubarb base topped with a crispy, golden cake crust.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (or thawed and drained frozen rhubarb)
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (2 sticks / 226 g) unsalted butter, sliced thinly or cut into small cubes
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 fully and drain excess liquid.
- Spread the rhubarb evenly in the bottom of a 9×13-inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the rhubarb. Do not mix.
- Distribute the sliced butter pieces evenly over the top of the cake mix layer, making sure small bits reach all corners.
- Bake uncovered for 40 to 45 minutes until the top is bubbly and golden brown and the rhubarb is soft when poked with a fork.
- Remove from oven and let cool for about 10 minutes before serving.
Notes
If edges brown too fast, tent with foil halfway through baking. Use fresh rhubarb for best flavor and texture. Frozen rhubarb must be thawed and drained to avoid sogginess. Butter should be cut into small pieces for even crisping. Start checking doneness at 35 minutes. Serve warm with vanilla ice cream or whipped cream. Refrigerate leftovers up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 220
- Sugar: 18
- Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, 3-ingredient cake, quick rhubarb dessert, yellow cake mix dessert, simple homemade dessert