Sprinkle boxed white cake mix and these 2 ingredients over diced fresh rhubarb into a baking dish for a comforting dessert people always return to

This Amish Rhubarb Crunch combines the tangy zip of fresh rhubarb with a buttery, golden cake-crumb topping. As it bakes, the sugar draws out the fruit’s natural juices to form a rich, sweet sauce underneath a warm, crispy crust—delivering maximum homemade comfort with almost zero effort.

4-Ingredient Amish Rhubarb Crunch

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Layer the rhubarb: Spread the diced rhubarb in an even layer across the bottom of the prepared dish.

3. Sweeten: Sprinkle the granulated sugar uniformly over the rhubarb to help draw out its natural juices during baking.

4. Add the cake mix: Evenly scatter the dry white cake mix over the sugared rhubarb layer without stirring.

5. Drizzle butter: Drizzle the melted butter slowly over the dry cake mix, covering as much surface area as possible to create a golden crust.

6. Bake until bubbling: Bake on the center rack for 35 to 45 minutes, until the topping is golden brown and the fruit layer is bubbling around the edges.

7. Rest and serve: Allow the dish to cool for 15 to 20 minutes so the fruit juices thicken before scooping. Serve warm or at room temperature.