Easy Tangy Rhubarb Dump Cake Recipe with Vanilla Bean Ice Cream
A quick and easy summer dessert featuring tangy rhubarb topped with a buttery yellow cake mix crust, served warm with creamy vanilla bean ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces (or thawed frozen rhubarb, drained)
- 1 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix (Betty Crocker recommended)
- 1 cup (2 sticks) unsalted butter, melted
- 1 teaspoon cinnamon
- Vanilla bean ice cream, for serving
- Optional: 1/4 teaspoon ground nutmeg
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C).
- Chop about 4 cups of fresh rhubarb into roughly 1/2-inch pieces. Toss them gently in a medium bowl with 1 cup of granulated sugar. Let sit for 10 minutes to draw out juices.
- Melt 1 cup (2 sticks) of unsalted butter in the microwave or on the stovetop. Set aside to cool slightly.
- Pour the sugared rhubarb mixture evenly into a 9×13-inch baking dish, spreading it out gently.
- Evenly distribute the dry yellow cake mix over the rhubarb layer without stirring.
- Sprinkle 1 teaspoon of cinnamon over the cake mix.
- Drizzle the melted butter evenly over the top, covering as much surface as possible.
- Bake on the middle rack for 40 to 45 minutes until edges bubble and the top is golden brown. If browning too fast, loosely cover with foil and continue baking.
- Let the cake rest for 10 minutes after removing from the oven to thicken the filling.
- Serve warm with a scoop of creamy vanilla bean ice cream.
Notes
Letting the rhubarb sit with sugar before baking draws out moisture and sweetens the tartness naturally. Use room temperature melted butter for even coverage. Do not stir the cake mix into the rhubarb to maintain a crisp topping. Watch baking time closely to avoid overbaking. Optional toppings like nuts or lemon zest add texture and brightness. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute butter with coconut oil or vegan butter and serve with coconut milk vanilla ice cream.
Nutrition
- Serving Size: About 1/8th of the c
- Calories: 320
- Fat: 15
- Carbohydrates: 45
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, summer dessert, tangy rhubarb, vanilla bean ice cream, quick cake, dump cake recipe