Tart, sweet, and buttery – the easiest rhubarb dessert you’ll ever make!
Why You’ll Love This Recipe:
This impossibly simple dessert transforms humble rhubarb into a crave-worthy treat with just three pantry staples. The magic happens as the tart rhubarb bubbles beneath a golden crust of buttery cake mix, creating the perfect balance of sweet and tangy flavors. Whether you’re a novice baker or a seasoned pro looking for a fuss-free spring dessert, these squares deliver maximum flavor with minimal effort.
Ingredients:
4 cups fresh rhubarb, diced (about 6 stalks)
1 box (15 oz) yellow cake mix
½ cup (1 stick) butter, melted
Optional Add-ins:
1 tsp cinnamon (sprinkled on top)
¼ cup chopped walnuts or pecans for crunch
Instructions:
1. Prep & Layer
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish. Spread rhubarb evenly in the dish (no need to thaw if using frozen). Sprinkle dry cake mix over rhubarb (do not stir – let it form a crumbly layer). Drizzle melted butter evenly over top, covering as much of the cake mix as possible.
2. Bake to Perfection
Bake for 40-45 minutes until the top is golden brown and the rhubarb juices bubble along the edges.
3. Cool & Serve
Let cool for 15 minutes to allow the juices to thicken slightly. Cut into squares and serve warm or at room temperature.
Tips for Success:
🍓 Sweetness control: For extra-tart rhubarb, toss with ½ cup sugar before layering.
🍦 Serving suggestions: Pair with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness.
❄️ Frozen rhubarb hack: Use straight from the freezer (no thawing needed) – just add 5 extra minutes to the bake time.
🌾 Cake mix alternatives: Try white cake mix for a milder flavor or spice cake mix for a warm autumn twist.
Why This Recipe Works:
With no mixing bowls required and a hands-off baking process, this dessert is perfect for busy days or last-minute guests. The cake mix absorbs the rhubarb’s tangy juices as it bakes, creating a tender, cobbler-like topping that contrasts beautifully with the soft fruit beneath.
“A springtime classic that lets rhubarb shine!” 🌸
Variation Idea: Swap rhubarb for sliced strawberries or apples and add a dash of cinnamon for a different seasonal twist.
Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.