Rhubarb Dump Cake
A perfect combo of tart and sweet in this Rhubarb Dump Cake - just 3 ingredients to make this yummy treat!
Servings - 16 servings
Ingredients
- 2 16 oz. bags of frozen rhubarb thawed
- 1 cup white sugar
- 1 box vanilla white cake mix
- 1/2 cup butter softened
Instructions
- Preheat oven to 350 F. Lightly grease a 9x13-inch glass baking dish with non-stick cooking spray.
- Spread the thawed (if they were frozen) rhubarb pieces into the base of the prepared baking dish. Sprinkle the sugar evenly over the rhubarb.
- In a small mixing bowl, cut the butter into the dry cake mix until crumbles form.
- Sprinkle the crumbled cake mix combo over the rhubarb in the baking dish. Spread evenly and flatten as best you can.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown. Let cool slightly.
- Serve warm, at room temp, or chilled - best with vanilla ice cream or whipped cream topping.