Easy 3-Ingredient Rhubarb Dump Cake Recipe Perfect for Beginners
A quick and simple rhubarb dump cake made with just three ingredients: fresh rhubarb, boxed yellow cake mix, and butter. Perfect for beginners and last-minute desserts, this cake offers a delightful balance of tart and sweet with a crisp, buttery topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 cups fresh rhubarb, chopped (about 600 g)
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (227 g) unsalted butter, sliced into pieces
Instructions
- Preheat your oven to 350°F (175°C).
- Wash and chop about 4 cups of fresh rhubarb into roughly 1-inch pieces. Spread the rhubarb evenly across the bottom of a greased 9×13 inch baking dish. Optionally, sprinkle 1 teaspoon of ground cinnamon over the rhubarb.
- Sprinkle the entire box of yellow cake mix evenly over the rhubarb layer without mixing.
- Distribute the sliced butter evenly over the cake mix.
- Bake for 45 to 50 minutes until the top is bubbly and golden brown with crisp edges. Tent with foil after 35 minutes if browning too quickly.
- Let the cake rest for about 10 minutes before serving.
Notes
Do not stir the layers to maintain the crisp topping. Use fresh rhubarb if possible; if using frozen, thaw and drain excess liquid. Slice butter thinly and keep chilled until use for even melting. Tent with foil if the cake browns too quickly. Serve warm with vanilla ice cream or whipped cream. Leftovers can be refrigerated for up to 4 days or frozen in individual portions.
Nutrition
- Serving Size: 1/12th of the cake
- Calories: 280
- Fat: 12
- Carbohydrates: 38
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, 3-ingredient cake, quick cake recipe, beginner baking, rhubarb dessert, dump cake recipe