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

For a slightly less tart dessert, you can increase the sugar over the rhubarb to 1 1/4 cups, especially if your rhubarb is very sour or early in the season. If you like a bit of spice, sprinkle 1 teaspoon of ground cinnamon over the sugar before adding the cake mix. A handful (1/2 to 3/4 cup) of chopped walnuts or pecans scattered over the top before baking adds a nice crunch and a nod to old farmhouse baking.

You can also replace 1 cup of the rhubarb with sliced strawberries for a classic spring pairing. If using salted butter, simply omit any extra salt; the recipe as written needs no added salt. For a smaller household, halve the recipe and bake it in an 8×8-inch dish, checking for doneness about 5–10 minutes earlier.

Food safety tips: Rhubarb leaves are toxic and should never be eaten—only use the stalks, and discard all leaves promptly. Wash the stalks under cool running water and trim any damaged spots before dicing. Make sure the dessert is baked until the center is hot and bubbling so the rhubarb softens fully. Cool leftovers, cover tightly, and refrigerate within 2 hours; enjoy within 3–4 days, reheating individual portions gently in the microwave or oven if you like it warm.