Rhubarb Dump Cake
Rhubarb dump cake is an updated recipe with a buttery oat/pecan crumble topping. A perfect spring dessert for rhubarb lovers!
Servings: 12 servings
Equipment
- 9x13 baking dish
Ingredients
- 4 cups rhubarb sauce (or compote), my recipe here
- 15 ounce box French vanilla cake mix, we're using just the dry mix.
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 11 Tbsp salted butter, melted
Instructions
- Preheat oven to 350F
- Put the cake mix, oats, and pecans in a bowl and toss to combine well.
- Melt the butter and drizzle the butter over the cake mix and stir well. It helps to use your fingers to combine everything into a coarse crumbly texture. Keep mixing until no dry flour remains. It will have a large rubbly crumble texture. Set aside.
- Pour 4 cups rhubarb sauce into your 9x13 baking pan.
- Sprinkle the crumble evenly over the fruit.
- Bake for about 45-50 minutes, or until the crumble is starting to turn golden and the rhubarb is bubbling. Serve warm or at room temperature with whipped cream or ice cream.
- Store leftovers at room temperature covered with foil. Consume within 3 days.
Nutrition
Calories: 341 kcal · Carbohydrates: 50 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 28 mg · Sodium: 330 mg · Potassium: 173 mg · Fiber: 2 g · Sugar: 32 g · Vitamin A: 365 IU · Vitamin C: 3 mg · Calcium: 121 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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