Spring Baking Rhubarb Squares And Rhubarb Desserts That Always Work
These 3-ingredient rhubarb squares are the ultimate quick and easy spring dessert. Featuring tart rhubarb, a boxed cake mix, and melted butter, this dump-and-bake recipe creates a layered treat with minimal effort. Perfect for beginners or last-minute gatherings, these bars are a delicious way to celebrate rhubarb season.
Ingredients
- 3 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 1 box white or yellow cake mix (about 15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spread the chopped rhubarb evenly over the bottom of the prepared dish.
Sprinkle the dry cake mix evenly over the rhubarb without stirring.
Pour the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.
Bake for 40–45 minutes or until the top is golden brown and the rhubarb is bubbly.
Let cool before slicing into squares and serving.
Notes
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Use fresh or frozen rhubarb—just make sure to thaw and drain if using frozen.
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White or yellow cake mix both work; white gives a more neutral flavor, while yellow adds richness.
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For a crispier top, pour the butter evenly to ensure dry areas bake properly.
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Let cool fully before slicing to allow layers to set.
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Pairs well with whipped cream or vanilla ice cream.
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Easily made gluten-free with a certified GF cake mix.