0 from 27 votes
Rhubarb Dump Cake
Quick and easy dump cake with rhubarb filling!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 12 servings
Calories: 433 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 6 cups rhubarb cut into 1/2'' pieces
- 2 cups granulated sugar
- 2 Tablespoons all-purpose flour
- 2 eggs
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 15.25 ounces yellow cake mix
- ¾ cup butter melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray 9x13'' baking dish with non-stick spray and set aside.
- Mix eggs, sugar, flour, milk and vanilla in a mixing bowl. Stir in rhubarb and mix until combined.
- Spread rhubarb over bottom of a prepared pan. Evenly sprinkle dry cake mix over rhubarb mixture. Pour melted butter over top of entire mixture.
- Bake at 350 degrees for 45 min to 1 hour or until top is golden brown.
Cup of Yum
Notes
- Frozen rhubarb can be used. The cake will need an additional 15-20 minutes of bake time to cook rhubarb through.
- Do You Need To Refrigerate Dump Cakes?Yes, once the cake is baked and cooled, keep it in the refrigerator. It will keep well for up to four to five days as long as it’s tightly wrapped.
Nutrition Information
Serving
1
Calories
433kcal
(22%)
Carbohydrates
75g
(25%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
59mg
(20%)
Sodium
384mg
(16%)
Potassium
374mg
(11%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Vitamin A
530IU
(11%)
Vitamin C
9.5mg
(11%)
Calcium
188mg
(19%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1 | |
| Calories | 433kcal | 22% |
| Carbohydrates | 75g | 25% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 384mg | 16% |
| Potassium | 374mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 188mg | 19% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.