Rhubarb Dump Cake
Quick and easy dump cake with rhubarb filling!
Servings: 12 servings
Calories: 433kcal
Ingredients
- 6 cups rhubarb cut into 1/2'' pieces
- 2 cups granulated sugar
- 2 Tablespoons all-purpose flour
- 2 eggs
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 15.25 ounces yellow cake mix
- ¾ cup butter melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 9x13'' baking dish with non-stick spray and set aside.
- Mix eggs, sugar, flour, milk and vanilla in a mixing bowl. Stir in rhubarb and mix until combined.
- Spread rhubarb over bottom of a prepared pan. Evenly sprinkle dry cake mix over rhubarb mixture. Pour melted butter over top of entire mixture.
- Bake at 350 degrees for 45 min to 1 hour or until top is golden brown.
Notes
Frozen rhubarb can be used. The cake will need an additional 15-20 minutes of bake time to cook rhubarb through.
Do You Need To Refrigerate Dump Cakes?
Yes, once the cake is baked and cooled, keep it in the refrigerator. It will keep well for up to four to five days as long as it’s tightly wrapped.
Yes, once the cake is baked and cooled, keep it in the refrigerator. It will keep well for up to four to five days as long as it’s tightly wrapped.
Nutrition
Serving: 1 | Calories: 433kcal | Carbohydrates: 75g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 384mg | Potassium: 374mg | Fiber: 2g | Sugar: 56g | Vitamin A: 530IU | Vitamin C: 9.5mg | Calcium: 188mg | Iron: 1.2mg