Rhubarb Dump Cake
A delightful and easy-to-make dessert that beautifully combines the tangy flavor of rhubarb with a crumbly topping.
Ingredients
Main Ingredients
- 4 cups rhubarb sauce (or compote) Freshly made or store-bought
- 15 ounce box French vanilla cake mix Use only the dry mix
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 11 Tbsp salted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F to prepare for baking.
- In a bowl, combine the cake mix, oats, and pecans, tossing to combine well.
- Melt the butter and drizzle it over the dry mix. Stir well with your fingers until the mixture forms a coarse crumble texture.
Assembly
- Pour the rhubarb sauce into a 9x13 baking pan, spreading it evenly.
- Sprinkle the crumble mixture evenly over the rhubarb sauce.
Baking
- Bake for approximately 45-50 minutes, or until the crumble is golden and the rhubarb is bubbling.
Serving
- Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
- If there are leftovers, store them at room temperature covered with foil for up to 3 days.
Notes
For added flavor, consider using flavored extracts such as almond or vanilla in the crumble. Adjust sweetness by sprinkling sugar over the rhubarb sauce as desired. Add other fruits like strawberries or blueberries for a flavor variation.