Rhubarb Cake with Cake Mix
Rhubarb Dump Cake is one of my favorite recipes to make with fresh rhubarb. The filling is nice and tart while the cake is light, fluffy, and golden on top.
Servings: 8 Servings
Calories: 449kcal
Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1 3-ounce package strawberry Jello
- 1 15.25-ounce box yellow cake mix
- ½ cup unsalted butter melted
- ½ cup water
Instructions
- Preheat oven to 350°F and butter a 9x13-inch baking dish.
- Spread chopped rhubarb evenly over the bottom of the prepared dish.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the strawberry Jell-O powder evenly on top of the sugar layer.
- Pour the dry yellow cake mix evenly over the Jell-O layer without stirring.
- Drizzle the melted butter evenly over the top of the cake mix.
- Pour the water evenly over everything to help moisten the top layer.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool for at least 10 minutes before serving.
Notes
- If you choose to use frozen rhubarb, thaw it and drain excess water from it first to ensure that the finished rhubarb cake isn’t watery or soggy.
- Layer and cook the rhubarb dump cake in the slow cooker instead!
- Store leftovers of this cake recipe in an airtight container and keep them in the fridge for up to 3 days.
Nutrition
Calories: 449kcal | Carbohydrates: 81g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 476mg | Potassium: 210mg | Fiber: 2g | Sugar: 54g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 1mg