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Easy Tangy Rhubarb Dump Cake Recipe with Vanilla Ice Cream

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A quick and easy tangy rhubarb dump cake that pairs perfectly with vanilla ice cream, ideal for summer and fuss-free dessert cravings.

Ingredients

Scale
  • 4 cups rhubarb, chopped (about 500g) – fresh or frozen, thawed and drained if frozen
  • 1 cup granulated sugar (200g)
  • 1 teaspoon lemon zest
  • 1 box yellow cake mix (around 15.25 oz / 432g)
  • 1/2 cup unsalted butter (113g), melted
  • Vanilla ice cream, for serving
  • Optional: 1/2 teaspoon ground cinnamon
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, toss the chopped rhubarb with 1 cup sugar and lemon zest. If adding cinnamon, mix it in now. Let sit for 10 minutes to macerate.
  3. Transfer rhubarb mixture to your baking dish and spread evenly.
  4. Sprinkle the dry cake mix evenly over the rhubarb without stirring.
  5. Pour melted butter evenly over the cake mix.
  6. Bake uncovered for 40–45 minutes until bubbly and golden brown. Tent with foil if browning too fast.
  7. Cool slightly before serving. Serve warm with vanilla ice cream.

Notes

Toss rhubarb with sugar and lemon zest to balance tartness and develop juicy filling. Pour melted butter evenly to ensure a crisp topping. Let cake rest if filling is too runny. Frozen rhubarb should be thawed and drained. Variations include adding berries, nuts, or spices, and substitutions for gluten-free or dairy-free versions.

Nutrition

Keywords: rhubarb dump cake, easy dessert, summer dessert, tangy rhubarb, vanilla ice cream, quick cake, dump cake recipe

Find it online: https://emmastirs.com/easy-tangy-rhubarb-dump-cake-recipe-with-vanilla-ice-cream-perfect-for-summer/