Dump cakes are quick and easy, and come in dozens of varieties. When my rhubarb plants mature, I like to make my favorite dump cake, Buttery Rhubarb Dump Cake, which combines tart rhubarb with a crunchy, buttery crust. It’s good both hot or at room temperature, or fancied up with a scoop of good vanilla ice cream or sweetened whipped cream (no vile frozen whipped topping, please – this is too good of a dessert to ruin).

Incidentally, there is no flavor difference between green rhubarb and red rhubarb; the color mostly depends on the variety. The rhubarb I used in this recipe and the photograph was mostly green. When I shop for rhubarb at the grocery store, i look for large red crisp-looking stalks since they seem to look better in desserts.

12 Servings

4 cups rhubarb, cut into 1/4" dice
3/4 cup sugar (add up to 2 tablespoons more if you want it sweeter)
1 15,25 ounce white or yellow cake mix
1 cup water
3/4 cup melted butter

1. Preheat oven to 350°. Spray a 9" x 13" glass baking dish with non-stick spray.
2. Scatter the rhubarb over the bottom of the prepared baking dish; sprinkle the sugar evenly over the rhubarb.
3. Sprinkle the cake mix evenly over the sugared rhubarb.
4. Pour the water over the cake mix, being careful to moisten as much as possible.
5. Drizzle the butter evenly over all.
6. Bake 45 to 55 minutes or until the top begins to brown.
7. Remove from the oven and serve warm with whipped cream or vanilla ice cream.

Amount Per Serving
Calories 309 Calories from Fat 134
Percent Total Calories From: Fat 43% Protein 0% Carb. 56%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 31 mg
Sodium 345 mg
Total Carbohydrate 43 g
Dietary Fiber 0 g
Sugars 28 g
Protein 0 g

Vitamin A 10% Vitamin C 4% Calcium 0% Iron 1%