This 4-ingredient rhubarb dump cake is a cozy, easy rhubarb dessert with a jammy strawberry rhubarb filling and buttery crumble topping. Serve it warm with ice cream for an easy and delicious treat.
Ingredients
- 5 cups rhubarb cut into 1 inch sections
- 1 cup strawberry jelly
- 1 (13.25 ounce) box yellow cake mix
- 1 cup salted butter cold
Instructions
- Spray a 9x13 casserole dish with non-stick spray and preheat your oven to 350°F.
- In a medium bowl, use a fork or clean hands to incorporate the butter into the cake mix. It should resemble a sandy crumble when fully mixed.1 (13.25 ounce) box yellow cake mix, 1 cup salted butter
- In your casserole dish, spread the rhubarb into an even layer and pour the strawberry jelly over the top, mixing to coat the rhubarb.5 cups rhubarb, 1 cup strawberry jelly
- Sprinkle the cake butter mix over the rhubarb in an even layer over the top.
- Bake uncovered for 45 minutes or until the top is golden brown and the rhubarb is juicy and bubbly.
- Serve warm or room temperature with ice cream or whipped cream.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave and enjoy.
Nutrition
Calories: 408kcal | Carbohydrates: 57g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 433mg | Potassium: 225mg | Fiber: 2g | Sugar: 33g | Vitamin A: 629IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 1mg
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