Description
A quick and easy dessert with a warm, tart rhubarb filling and a slightly crumbly cake mix base.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 (15.25 oz) box yellow cake mix
- 2 large eggs, beaten
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Toss the chopped rhubarb in a bowl and pat off any excess moisture.
- In a medium bowl, combine the cake mix and beaten eggs, stirring until a thick batter forms.
- Press about two-thirds of the batter into the bottom of the prepared pan.
- Spread the rhubarb evenly over the crust.
- Crumble the remaining batter over the rhubarb.
- Bake for 30–35 minutes, until the top is golden and a toothpick comes out mostly clean.
- Let cool on a rack for at least 20 minutes before cutting into squares.
Notes
Use firm, tart rhubarb for best flavor. Room-temperature eggs mix easier and create a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg