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Easy Rhubarb Dump Cake Recipe with Buttery Salted Crust Perfect for Spring Desserts

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A quick and easy rhubarb dump cake featuring a tangy rhubarb filling topped with a buttery salted crust, perfect for spring desserts and last-minute baking.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped (about 500 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons all-purpose flour (16 grams)
  • 1 box yellow cake mix (15.25 ounces / 432 grams)
  • 1 cup unsalted butter, melted (226 grams)
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine chopped rhubarb, granulated sugar, flour, and vanilla extract (if using). Stir gently until rhubarb is evenly coated.
  3. Transfer the rhubarb filling into a 9×13-inch baking dish, spreading it out evenly.
  4. In a separate bowl, mix the yellow cake mix with sea salt. Pour melted butter over the dry mix and stir with a fork until the mixture resembles coarse crumbs.
  5. Spread the cake mix topping evenly over the rhubarb filling.
  6. Bake in the preheated oven for 40 to 45 minutes until the crust is golden brown and juices are bubbling around the edges. Tent with foil if topping browns too quickly.
  7. Cool slightly for 10-15 minutes before serving to allow the filling to thicken.

Notes

Do not overmix the topping to keep the crust light and flaky. Use room temperature melted butter, not too hot. Fresh rhubarb is preferred; if using frozen, thaw and drain excess liquid. Salt in the topping is essential for flavor balance. Tent with foil if crust browns too quickly. Chilling melted butter before mixing can reduce crumbliness.

Nutrition

Keywords: rhubarb dump cake, easy rhubarb dessert, spring dessert, buttery salted crust, quick cake recipe, rhubarb recipe, dump cake

Find it online: https://coracooks.com/easy-rhubarb-dump-cake-recipe-with-buttery-salted-crust-perfect-for-spring-desserts/