Can I add rhubarb to a cake mix?

Yes, you can absolutely add rhubarb to a cake mix. In fact, Rhubarb Cake with Cake Mix is one of the easiest ways to bake with rhubarb because the boxed mix gives you a quick, reliable base.

What are the common mistakes when making rhubarb cake?

The most common mistakes are using wet frozen rhubarb, chopping the rhubarb too small, overmixing the batter, and cutting the cake before it cools. Also, too much liquid can lead to a soggy texture.

Do you need to cook rhubarb before putting it in a cake?

No, you do not need to cook rhubarb first for this recipe. Just chop it into small even pieces, toss it with sugar, and add it right over the batter.

Can you make a cake with rhubarb?

Yes, rhubarb makes a very good cake. Its tart flavor balances sweet batter beautifully, so the result tastes bright, moist, and not overly rich.

Rhubarb Cake with Cake Mix | Amazing Easy Dessert

Name: Rhubarb Cake with Cake Mix | Amazing Easy Dessert
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 package moist yellow cake mix (18.25 ounces); 1 cup water; 3 large eggs; 1/3 cup vegetable oil; 2 cups chopped rhubarb; 1 1/4 cups granulated sugar; 1/2 pint heavy cream

Description

Rhubarb Cake with Cake Mix is an easy 9×13 dessert with a moist yellow cake base, sweet tart rhubarb, and a rich cream layer. It bakes up soft, creamy, and comforting, which makes it perfect for spring gatherings, coffee breaks, or simple family dessert.

Ingredients

Scale

1 package moist yellow cake mix (18.25 ounces)

1 cup water

3 large eggs

1/3 cup vegetable oil

2 cups chopped rhubarb

1 1/4 cups granulated sugar

1/2 pint heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

2. Mix the cake mix, water, eggs, and oil until just combined, then beat until smooth.

3. Spread the batter evenly into the prepared pan.

4. Toss the chopped rhubarb with the sugar and spoon it evenly over the batter.

5. Pour the heavy cream over the top as evenly as possible.

6. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely before slicing and serving.

Notes

Fresh or frozen rhubarb can be used.

If using frozen rhubarb, thaw and drain well first.

Remove all rhubarb leaves and cut stalks into small even pieces.

Pieces around 1/4 to 1/2 inch help the rhubarb cook evenly.

Do not chop the rhubarb too finely or the cake may turn soggy.

Coating the rhubarb with sugar helps balance tartness and keeps it from sinking.

Use room temperature eggs and a fully preheated oven for a better rise and texture.

Do not overmix once the batter is ready.

Yellow cake mix is preferred, but white or vanilla cake mix also work.

Vegetable oil can be replaced with canola oil, melted coconut oil, or unsweetened applesauce.

Heavy cream can be replaced with half-and-half or full-fat coconut cream.

Granulated sugar can be replaced with caster sugar or brown sugar, though brown sugar adds a caramel note.

Tart apples or strawberries can replace rhubarb, but the flavor will change.

Serve with vanilla ice cream, whipped cream, caramel sauce, or powdered sugar.

Store covered at room temperature for up to 3 days.

Refrigerate up to 5 days in humid conditions.

Freeze individual wrapped slices for up to 3 months.

Thaw at room temperature for 1 to 2 hours and warm briefly in the microwave if desired.

The cream topping may change texture slightly after freezing.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Rhubarb Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 31g
Sodium: 300mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg