Ingredients
For the Cake
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 box (15.25 oz) yellow cake mix (e.g., Duncan Hines or Betty Crocker)
- 1 cup unsalted butter, melted and slightly cooled (approximately 2 sticks)
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1 teaspoon vanilla extract (optional)
- to taste creamy vanilla ice cream, to serve
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a large bowl, toss the chopped rhubarb with 1 cup of granulated sugar. Let it sit for about 10 minutes to draw out the juice.
- In a separate bowl, combine the yellow cake mix, all-purpose flour, cinnamon, and nutmeg. Stir gently to mix the spices evenly.
Baking
- Spread the sugared rhubarb evenly across the bottom of the baking dish.
- Sprinkle the dry cake mixture evenly over the rhubarb without stirring or pressing down.
- Drizzle the melted butter slowly over the top, covering as much of the dry mix as possible.
- Bake for 45-50 minutes until the top is golden brown and the rhubarb is bubbly around the edges. A toothpick inserted near the center should come out with moist crumbs.
- Let the cake rest for 10-15 minutes before serving to thicken the juices.
- Serve warm with a generous scoop of creamy vanilla ice cream on top.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g
Notes
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 2-3 days. To enjoy it warm again, simply reheat in the microwave for a short time. You can also add nuts, like pecans or walnuts, for extra texture and flavor. Experiment with different types of cake mix for a unique twist.
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