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Rhubarb Dump Cake
Rhubarb dump cake is an updated recipe with a buttery oat/pecan crumble topping. A perfect spring dessert for rhubarb lovers!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Calories: 341 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 cups rhubarb sauce (or compote) my recipe here
- 15 ounce box French vanilla cake mix we're using just the dry mix.
- 1/2 cup rolled oats
- 1/2 cup Chopped Pecans
- 11 Tbsp salted butter, melted
Instructions
- Preheat oven to 350F
- Put the cake mix, oats, and pecans in a bowl and toss to combine well.
- Melt the butter and drizzle the butter over the cake mix and stir well. It helps to use your fingers to combine everything into a coarse crumbly texture. Keep mixing until no dry flour remains. It will have a large rubbly crumble texture. Set aside.
- Pour 4 cups rhubarb sauce into your 9x13 baking pan.
- Sprinkle the crumble evenly over the fruit.
- Bake for about 45-50 minutes, or until the crumble is starting to turn golden and the rhubarb is bubbling. Serve warm or at room temperature with whipped cream or ice cream.
- Store leftovers at room temperature covered with foil. Consume within 3 days.
Cup of Yum
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
330mg
(14%)
Potassium
173mg
(5%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
365IU
(7%)
Vitamin C
3mg
(3%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 330mg | 14% |
| Potassium | 173mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.