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Rhubarb Cinnamon Roll Cake

Rhubarb Cinnamon Roll Cake

This cake combines the tartness of rhubarb with the sweetness of cinnamon rolls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 pieces
Calories 250 kcal

Equipment

  • Mixing bowl
  • baking pan

Ingredients
  

For the Cake

  • 1 box yellow cake mix 15.25 oz
  • ¾ cup milk
  • ½ cup unsalted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped rhubarb

For the Cinnamon Filling

  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ cup unsalted butter softened
  • ½ cup brown sugar packed
  • 1 tablespoon ground cinnamon

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a baking pan.
  • In a mixing bowl, combine the cake mix, milk, melted butter, eggs, and vanilla extract. Mix until smooth.
  • Fold in the chopped rhubarb and pour the batter into the prepared baking pan.
  • In another bowl, mix together the granulated sugar, cornstarch, softened butter, brown sugar, and cinnamon to create the filling. Sprinkle it over the batter.
  • Bake in the oven for 35 minutes or until a toothpick comes out clean.
  • For the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle it over the cooled cake before serving.

Notes

Store leftovers in an airtight container for up to three days.
Keyword cake, dessert, Rhubarb Cinnamon Roll Cake