Yummy Rhubarb Dump Cake: A Sweet and Tangy Treat Made Easy

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place the chopped rhubarb in the bottom of the prepared baking dish.

Sweeten the Rhubarb:
Sprinkle the sugar evenly over the chopped rhubarb. Toss gently to coat the rhubarb in the sugar, ensuring it’s well distributed.

Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the sugared rhubarb. Do not mix it in—just let it sit on top.

Pour the Liquids:
Drizzle the melted butter over the cake mix. Then pour the water (or juice) evenly over the entire dish. Again, do not stir.

Bake the Cake:
Bake for 45-55 minutes, or until the top is golden brown and the rhubarb is bubbling. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.

Serve:
Let the dump cake cool for a few minutes before serving. Scoop a portion into bowls and serve with a generous scoop of vanilla ice cream or whipped cream.

Serving and Storage Tips: