Easy Rhubarb Dump Cake Recipe with Vanilla Ice Cream
A quick and simple summer dessert featuring tangy rhubarb topped with a buttery yellow cake mix, served warm with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 to 1¼ cups granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, toss 4 cups chopped rhubarb with 1 to 1¼ cups granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon vanilla extract until evenly coated and sugar starts to dissolve (about 3 minutes).
- Pour the rhubarb mixture evenly into a 9×13-inch baking dish.
- Sprinkle the entire box of dry yellow cake mix evenly over the rhubarb layer without mixing.
- Slowly drizzle 1 cup (2 sticks) melted unsalted butter evenly over the cake mix. Spread gently if needed.
- Bake for 40 to 45 minutes until edges bubble and top is golden brown. Tent with foil if browning too quickly.
- Let the cake rest for about 10 minutes to thicken the filling.
- Serve warm with generous scoops of vanilla ice cream on top.
Notes
If rhubarb is extra tart, add 2 tablespoons more sugar to the fruit mixture. Watch the oven around 35 minutes and tent with foil if top browns too fast. For gluten-free, use gluten-free yellow cake mix. For dairy-free, use vegan butter and dairy-free vanilla ice cream. Frozen rhubarb can be used if thawed and drained well.
Nutrition
- Serving Size: About 1/12th of the
- Calories: 280
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, summer dessert, rhubarb recipe, dump cake, vanilla ice cream dessert