Easy Rhubarb Cake with Cake Mix

Looking for a simple yet delicious way to enjoy fresh rhubarb? This Easy Rhubarb Cake with Cake Mix is the perfect solution! It utilizes a convenient cake mix as a base, making it incredibly quick to prepare, while fresh rhubarb adds that delightful tartness and beautiful pink hue.

Why You Will Love This Recipe

This Easy Rhubarb Cake with Cake Mix is a weeknight baking dream! It requires minimal effort thanks to the cake mix, but delivers maximum flavor. The sweet cake beautifully balances the tartness of the rhubarb, creating a perfect bite every time. It’s moist, tender, and endlessly adaptable.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 4 cups chopped fresh rhubarb (about 1 lb)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, vegetable oil, eggs, milk, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined and smooth.
3. In a separate medium bowl, gently toss the chopped rhubarb with the granulated sugar, all-purpose flour, cinnamon, and nutmeg until evenly coated.
4. Spread half of the cake batter evenly into the prepared baking pan.
5. Spoon the rhubarb mixture evenly over the cake batter.
6. Carefully spread the remaining cake batter over the rhubarb mixture, ensuring it is mostly covered.
7. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Expert Tips / Pro Tips

For an extra layer of flavor, consider adding a teaspoon of lemon zest to the cake batter. Ensure your rhubarb is chopped into uniform pieces for even cooking. Don’t overmix the cake batter once the wet ingredients are added, as this can lead to a tougher cake.

Variations & Substitutions

Feel free to swap the yellow cake mix for a vanilla or even a white cake mix. If you don’t have fresh rhubarb, frozen rhubarb can be used, but be sure to drain it very well to avoid a soggy cake. A tablespoon of orange zest can add a lovely citrus note. For a streusel topping, mix together 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup cold butter until crumbly and sprinkle over the batter before baking.

Serving Suggestions

This rhubarb cake is delicious served warm or at room temperature. It pairs wonderfully with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. A light glaze made with powdered sugar and a splash of milk also complements the cake beautifully.

Storage, Freezing & Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. This cake freezes well; wrap it tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat individual slices in a microwave for 15-20 seconds or in a warm oven.

Nutrition Information

The following is an estimated nutritional breakdown per serving (assuming 12 servings):

FAQ

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Ensure it is completely thawed and well-drained of excess moisture to prevent the cake from becoming too wet.

How do I know when the cake is done?

A wooden skewer or toothpick inserted into the center of the cake should come out clean when it is fully baked.

Can I add other fruits to this cake?

Yes, you can add other fruits like strawberries or blueberries along with the rhubarb for a mixed berry flavor. Ensure they are also chopped and drained if necessary.

Easy Rhubarb Cake with Cake Mix

A quick and delicious rhubarb cake made with the help of a boxed cake mix, perfect for using up fresh rhubarb.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Baking, Dessert

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake

• 1 box yellow or white cake mix 15.25 oz size
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract

Rhubarb Filling

• 4 cups fresh rhubarb chopped (about 1 lb)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest

Optional Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter cold and cubed

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, prepare the cake batter according to the cake mix box directions, typically by combining the cake mix, eggs, oil, milk, and vanilla extract. Beat until smooth.
3. Pour half of the cake batter into the prepared baking pan, spreading evenly.
4. In a separate medium bowl, gently toss the chopped rhubarb with granulated sugar, flour, and lemon zest until evenly coated. Spread this rhubarb mixture evenly over the cake batter in the pan.
5. Pour the remaining cake batter over the rhubarb layer, spreading carefully to cover as much as possible. It’s okay if some rhubarb peeks through.
6. Optional Streusel Topping: In a small bowl, combine the flour and both sugars. Cut in the cold butter with your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the top of the cake batter.
7. Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake is golden brown.
8. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This cake is delicious served warm or at room temperature.

Notes

Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream. This cake is best enjoyed within 2-3 days.