Rhubarb Dump Cake

4 cups fresh rhubarb, diced (about 1 to 1¼ pounds)
1½ cups granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup water, divided
15.25 ounces yellow cake mix, super moist (such as Betty Crocker)
1 cup unsalted butter, melted
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan with baking spray and set it aside.
In a large bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and ½/ cup of water. Stir until the ingredients are evenly mixed. Pour this mixture into the prepared baking pan.
Evenly sprinkle the yellow cake mix over the rhubarb mixture in the pan. If necessary, gently spread the cake mix to ensure it covers all the fruit evenly.
Drizzle the remaining ½ cup of water evenly over the layer of cake mix.
Carefully drizzle the melted butter evenly over the water and cake mix layer.
Bake the dump cake in the preheated oven for about 45 minutes, or until it turns golden and bubbly.
Once baked, remove the rhubarb dump cake from the oven and allow it to cool on the counter for 15 minutes before serving.
Prep Time: 5 min
Cooking Time: 45 min
Total Time: 50 min

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