Rhubarb Dump Cake
This recipe could not be easier to make. It turns out more like a crisp than a cake but is heavenly with rhubarb.
Servings: 10 -12 servings
Calories: 338kcal
Equipment
Ingredients
- 4 cups fresh or frozen rhubarb chopped
- 1 scant cup white sugar
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup butter melted
- Cooking spray
Instructions
- Preheat oven to 350F. Spray a 9x13" pan with cooking spray.
- Add the rhubarb and spread out evenly on the bottom of the pan.
- Sprinkle over the sugar followed by the cake mix.
- Pour over the water and melted butter evenly. DO NOT MIX!
- Bake for 45 min. until bubbling and the rhubarb is tender and the top is slightly browned.
Video
Nutrition
Serving: 1 | Calories: 338kcal | Carbohydrates: 65g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 433mg | Fiber: 2g | Sugar: 43g