Rhubarb Cinnamon Roll Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup milk
- 1/2 cup unsalted butter, melted;
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
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1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon cornstarch
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a large bowl, combine the cake mix, milk, melted butter, eggs, and vanilla extract. Mix until well combined
- Make the Rhubarb Filling: In a small bowl, toss the chopped rhubarb with sugar and cornstarch until thoroughly coated. Set aside.
- Make the Cinnamon Swirl: In a separate small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and easily spreadable.
- Assemble the Cake: Pour half of the cake batter into the prepared baking dish and spread it evenly. Spoon the rhubarb filling over the batter. Drizzle the cinnamon swirl mixture over the rhubarb, then top with the remaining cake batter. Use a knife to gently swirl the layers together.
- Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth to form a glaze.
- Serve: Allow the cake to cool for a few minutes before drizzling it with the glaze. Slice and serve warm or at room temperature.