Ingredients
Method
- 1. Preheat your oven to 350°F (175°C).2. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.3. Spread the chopped rhubarb evenly across the bottom of the dish.4. Sprinkle granulated sugar evenly over the rhubarb layer.5. Pour the dry cake mix directly on top of the sugar—do not stir.6. Drizzle water (or orange juice) evenly across the dry mix to moisten.7. Pour the melted butter evenly over the surface of the cake mix.8. Add optional toppings like cinnamon, vanilla, strawberries, or nuts if desired.9. Bake uncovered for 40–45 minutes, or until the top is golden brown and the edges are bubbling.10. Let rest for 5 minutes before serving. Enjoy warm with ice cream or whipped cream!
Nutrition
Notes
- No need to thaw frozen rhubarb—use it directly.
- Want a sweeter twist? Add strawberries or use orange juice instead of water.
- For crunch, top with chopped nuts before baking.
- Cake mix tip: yellow is classic, but lemon or spice adds a fun flavor twist.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or oven and serve with a scoop of vanilla ice cream for best results.
- Want a sweeter twist? Add strawberries or use orange juice instead of water.
- For crunch, top with chopped nuts before baking.
- Cake mix tip: yellow is classic, but lemon or spice adds a fun flavor twist.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat in the microwave or oven and serve with a scoop of vanilla ice cream for best results.