Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 3/4 cup granulated sugar
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Wash and chop the rhubarb into 1-inch pieces and toss with sugar in a bowl; let it sit for ten minutes to soften and release juices.
- In another bowl, combine melted butter, yogurt, vanilla extract, cinnamon if desired, and salt; mix until combined before adding the cake mix and stirring until no lumps remain.
- Lightly grease the crockpot insert; spread the sugared rhubarb evenly on the bottom and dollop spoonfuls of batter on top without smoothing it out.
- Cover and cook on LOW for three to four hours; check for a golden top with bubbling edges around three hours.
- Once cooked through, let the dump cake rest for fifteen minutes before serving to allow it to set nicely.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 piece (120g)
- Calories: 320
- Sugar: 22g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg