Easy Rhubarb Dump Cake Recipe with Vanilla Ice Cream for Perfect Summer Dessert
A quick and easy rhubarb dump cake with a tangy fruit base and a buttery, crisp cake topping, served warm with vanilla ice cream for a perfect summer dessert.
- 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 stalks, chopped into 1-inch pieces (or thawed frozen rhubarb, drained)
- 1 cup granulated sugar
- 1 box (about 15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Vanilla ice cream, for serving
- Optional: pinch of ground cinnamon or nutmeg
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and chop rhubarb into 1-inch pieces. Toss with sugar and optional cinnamon in a large bowl. Let sit for 5 minutes.
- Pour the sugar-coated rhubarb evenly into a 9×13-inch baking dish.
- Sprinkle the entire box of yellow cake mix evenly over the rhubarb layer without mixing.
- Melt the butter and pour it evenly over the cake mix.
- Bake for 40 to 45 minutes until the fruit is bubbling and the topping is golden brown. Cover edges with foil if browning too fast.
- Let cool for 10-15 minutes before serving warm with vanilla ice cream on top.
Notes
Do not stir the layers to maintain a crisp topping. Pour melted butter evenly to avoid dry spots. If the topping isn’t crisp enough, broil for 1-2 minutes watching closely. Adjust sugar to taste if rhubarb is very tart. Cover edges with foil if browning too fast. Leftovers keep refrigerated up to 3 days and reheat gently in oven.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 15
- Carbohydrates: 45
- Protein: 2
Keywords: rhubarb dump cake, easy dessert, summer dessert, vanilla ice cream, quick cake, rhubarb recipe, dump cake