Description
This rhubarb cake is soft, moist, and packed with tart-sweet flavor. A foolproof spring dessert made with fresh rhubarb, cake mix, and cream!
Ingredients
- 4 cups chopped rhubarb (about 4 large stalks)
- 1/2 cup sugar
- 15 oz. yellow cake mix
- vegetable oil
- eggs
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Toss rhubarb with sugar and spread out over the bottom of a greased 9×13-inch baking dish.
- Prepare cake mix according to package instructions, adding vanilla extract to the batter before mixing. Stir together and pour over the top of the rhubarb.
- Drizzle whipping cream over the top of the cake batter.
- Bake for 35-45 minutes, until golden brown on the edges. The center will still be a little jiggly.
- Cool for about 10-15 minutes before serving with vanilla ice cream or whipped cream.
Notes
Storage: Store covered in the refrigerator for up to 3 days. Serve straight from the fridge or let it sit at room temperature for 10-15 minutes before serving.
Ingredients: Any brand of yellow cake mix works here – conventional or organic, Betty Crocker or 365. Follow whatever your box calls for with oil and eggs. Fresh rhubarb is strongly preferred, but frozen works in a pinch, just thaw completely and drain well before using so the cake doesn’t get watery. Want to mix it up? A handful of sliced strawberries tossed in with the rhubarb is a classic combination that’s absolutely delicious.
Prep Ahead: Bake the day before, refrigerate, and serve the next day; it’s delicious cold.
Serve With: Vanilla ice cream or freshly whipped cream are both excellent here.