Need a dessert that feels like a warm hug from grandma but takes almost no effort? These 3 Ingredient Rhubarb Squares are what sweet dreams are made of. With just a handful of pantry staples, this recipe delivers golden, gooey squares bursting with tart rhubarb and rich sweetness—no mixer, no fuss, no fancy steps.
Perfect for spring and summer gatherings, last-minute bake sales, or simply indulging your sweet tooth on a quiet evening, this recipe proves that simple can be stunning.
Why You’ll Love This Recipe
Sometimes the best things in life really are the simplest. Here’s why these rhubarb squares are going to be your new favorite go-to dessert:
Just 3 Ingredients
That’s right—no eggs, no oil, no measuring cups for flour and sugar. You only need a box of cake mix, a can of sweetened condensed milk, and some chopped rhubarb. It’s budget-friendly and pantry-friendly too.
Perfect Texture Combo
As it bakes, the rhubarb softens and releases its natural tart juices, which mingle beautifully with the rich condensed milk. The dry cake mix transforms into a buttery, golden crust with a soft and slightly chewy interior. It’s like cobbler met pudding cake in one cozy bite.
Beginner Friendly
This recipe is as easy as layering and baking. No stirring, mixing bowls, or technical skills required. If you can open a can and operate an oven, you can nail this dessert.
Crowd Favorite
Whether you’re feeding kids, friends, or even picky in-laws, these squares deliver nostalgic flavor with a fresh twist. They’re sweet, tangy, and endlessly comforting.
Versatile & Forgiving
Use frozen rhubarb, switch up the cake mix flavor, or add a few extras like nuts or cinnamon—this recipe welcomes creativity while staying reliable.
Prep & Cooking Time
This is one of those desserts you can throw together at the last minute but still serve with pride.
Preparation Time: 10 minutes
Cooking Time: 40–45 minutes
Total Time: 55 minutes
Ingredients
- 2 cups rhubarb, chopped
- 1 box yellow cake mix
- 1 (14 oz) can sweetened condensed milk
That’s all! Simple, honest ingredients that come together like magic in the oven.
Step-by-Step Instructions
- Preheat the Oven
Set your oven to 350°F (175°C). Make sure your oven rack is in the center for even baking. - Grease the Baking Dish
Lightly coat a 9×13-inch baking dish with butter, oil spray, or parchment paper to prevent sticking and make cleanup easier. - Prepare the Rhubarb
Wash and chop your rhubarb into small, even pieces (about ½ inch thick). If you’re using frozen rhubarb, thaw it completely and drain off any excess liquid to avoid sogginess. - Layer the Rhubarb
Spread the chopped rhubarb evenly over the bottom of the prepared baking dish. This forms the fruity, tangy base of your dessert. - Add the Cake Mix
Take your box of dry yellow cake mix and sprinkle it directly over the rhubarb layer. Do not mix or stir—just sprinkle it as evenly as you can, covering the rhubarb completely. The dry mix will combine with the moisture below and the condensed milk above during baking to form a rich, cakey layer. - Pour the Sweetened Condensed Milk
Open the can of sweetened condensed milk and slowly pour it over the top of the cake mix layer. Try to drizzle it evenly across the surface to ensure the milk soaks through the dry cake mix as it bakes. Don’t worry if some areas look patchy—it’ll all blend beautifully in the oven. - Bake
Place the baking dish in the preheated oven and bake for 40–45 minutes. The top should be golden brown, bubbling around the edges, and firm in the center. If it still looks a bit liquidy in the middle at 40 minutes, give it a few more minutes. - Cool Completely
Once baked, remove the dish from the oven and let it cool on the counter for at least 30 minutes. As it cools, the squares will set and become easier to slice. You can even refrigerate it for a firmer texture. - Cut & Serve
Slice into squares and serve! Enjoy them warm, at room temperature, or chilled. Each bite is a delicious mix of tangy rhubarb, soft cake, and creamy richness.
How to Serve
This dessert is incredibly flexible and can be dressed up or down depending on the occasion:
Classic & Simple: Just cut into squares and serve on their own.
With Ice Cream: A scoop of vanilla ice cream on a warm square takes this dessert to a whole new level.
Chilled with Whipped Cream: Perfect for warm days—chill the squares and top with a dollop of whipped cream.
Brunch Table Favorite: Serve as part of a brunch spread—it’s like coffee cake with a twist.
Tips & Variations
Frozen Rhubarb Works: No fresh rhubarb? Frozen is just fine. Just thaw it completely and drain well.
Try a New Cake Flavor: White cake mix adds more sweetness, while spice cake gives it a warm, cozy twist.
Add Texture: Sprinkle chopped pecans, walnuts, or oats on top before baking for added crunch.
Add a Dash of Spice: A pinch of cinnamon or nutmeg can elevate the flavor with a subtle warmth.
Make It Extra Decadent: Drizzle with a quick vanilla glaze or dust with powdered sugar before serving.
Final Thoughts
There’s something magical about a dessert that comes together in minutes but tastes like it took hours. These 3 Ingredient Rhubarb Squares are everything you want from a homemade treat—easy, nostalgic, comforting, and oh-so-delicious. Whether you’re serving them at a potluck or sneaking a piece after midnight, they deliver pure, sweet joy every time.
Bake them once, and they’ll become a trusted favorite in your recipe box—one of those “just try it” dishes you’ll pass down and crave again and again.
Print3 Ingredient Rhubarb Squares – A Sweet, Tangy Treat That Couldn’t Be Easier
- Total Time: 55
Description
A super easy 3-ingredient dessert made with rhubarb, yellow cake mix, and sweetened condensed milk. Sweet, tangy, and delicious with minimal prep!
Ingredients
-
2 cups rhubarb, chopped
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1 box yellow cake mix
- 1 (14 oz) can sweetened condensed milk
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Rhubarb: Evenly spread the chopped rhubarb over the bottom of the greased dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix on top of the rhubarb—don’t stir it.
- Pour the Milk: Drizzle the sweetened condensed milk over the cake mix as evenly as possible.
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Bake: Slide it into the oven and bake for 40–45 minutes, until golden, bubbling, and irresistible.
- Cool & Cut: Let it cool before slicing into squares. Trust us—it’s worth the wait.
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- Prep Time: 10
- Cook Time: 45