Variations & Tips
For a slightly less tart dessert, you can stir 1/4–1/2 cup of sugar directly into the rhubarb pie filling before adding the cake mix, especially if your rhubarb is on the sharp side. If you like a heartier texture, sprinkle 1/2 cup of old-fashioned oats or chopped pecans over the dry cake mix before drizzling on the butter; this gives the topping a nutty, crisp finish. A white cake mix can be swapped in for the yellow if that’s what you have in the pantry, and a butter-flavored yellow mix will make the topping even richer. To stretch the recipe for a crowd, add an extra half can of pie filling or scatter 1–2 cups of sliced fresh or frozen rhubarb over the canned filling for more fruit. For a strawberry-rhubarb twist, replace one can of rhubarb pie filling with strawberry pie filling. Leftovers reheat nicely in a low oven (300°F) for about 10–15 minutes, or in the microwave in short bursts; the topping will soften but still tastes wonderful, especially with a fresh scoop of ice cream.
