Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rolls Salads Salads_Sweet Salsa Smoothies Snacks Soups

Rhubarb Dump Cake




Source of Recipe


Shawn R.


List of Ingredients




• 4 cups fresh rhubarb, (1 to 1¼ pounds) small diced

• 1½ cups granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 cup water, divided

• 15.25 ounces yellow cake mix super moist, (I used Betty Crocker)

• 1 cup unsalted butter melted


Recipe



1. Preheat the oven to 375°F. Spray a 9x13 pan with baking spray. Set aside.

2. Combine the diced rhubarb, sugar, ½ cup water, cornstarch, and vanilla extract in a large
bowl. Stir to combine evenly. Pour the mixture into your prepared pan.

3. Evenly sprinkle the boxed yellow cake mix over the top of the rhubarb mixture. If needed,
you can spread the cake mix to ensure that all the fruit is covered in an even layer.

4. Drizzle the remaining ½ cup of water evenly over the layer of yellow cake mix.

5. Carefully drizzle the melted butter evenly over the water and yellow cake mix.

6. Bake for 45 minutes or until golden and bubbly. Remove the rhubarb dump cake from
the oven and allow it to rest on the counter for 15 minutes before serving