Description
A delicious rhubarb dump cake that’s easy to prepare and perfect for dessert lovers.
Ingredients
Scale
- 4 cups (about 568 g) rhubarb, chopped, firm and vibrant stalks without wilting or woodiness
- 1 scant cup (about 200 g) granulated white sugar
- 1 package (about 15.25 oz / 432 g) yellow cake mix, classic type without artificial additives
- 1 cup (240 ml) water
- 1/3 cup (about 75 g) unsalted butter, melted
- Cooking spray, for greasing the pan thoroughly
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Spray a 9×13 inch pan thoroughly with cooking spray, ensuring every corner is coated to prevent sticking later when slicing.
- Step 2: Spread the chopped rhubarb evenly across the bottom of the prepared pan. Distribute the rhubarb evenly both width-wise and length-wise so it cooks uniformly and every bite includes the tart flavor.
- Step 3: Evenly sprinkle the scant cup of white sugar over the rhubarb layer. Then, sprinkle the entire package of yellow cake mix evenly over the sugar. Do not mix the layers together; keeping them distinct is essential for achieving the proper texture.
- Step 4: Pour the melted butter and water evenly over the top layer of the cake mix. It is vital that you do not mix the layers at this point. The moisture will hydrate the cake mix as it bakes, creating a light and fluffy topping with a moist texture underneath.
- Step 5: Bake the dump cake for 45 minutes total. Begin checking at the 40-minute mark for the top to be slightly browned and bubbling. If the cake is browning too quickly, tent with foil to prevent further darkening. The rhubarb should be tender. If not tender yet, extend baking by 5-minute intervals, checking regularly.
Notes
- Room Temperature: Keep in an airtight container up to 2 days to maintain texture and avoid drying out.
- Refrigeration: Store airtight in the refrigerator for up to 7 days to maintain freshness.
- Freezing: Wrap tightly in plastic wrap, seal in a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator.
- Add 2 additional tablespoons of sugar over the rhubarb if you find the tartness too strong before layering cake mix.
- If the cake topping appears dry before baking, brush or drizzle an extra 1 tablespoon of melted butter on top to enhance richness and moistness.
- Distribute the cake mix evenly without mixing to avoid clumping and ensure a consistent crumbly topping.
- Check early to avoid over-baking and maintain the perfect moisture balance for both fruit and topping.