📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure the rack is in the center position. I always preheat my oven 15 minutes before hand to ensure it reaches the proper temperature.
2. Grease a 9x13 inch baking dish with butter or cooking spray. This prevents the cake from sticking and makes it easier to serve.
3. In the baking dish, evenly spread the diced rhubarb. If the rhubarb is particularly thick, you might want to chop it into smaller pieces to ensure it cooks evenly.
4. Sprinkle the white chocolate chips evenly over the rhubarb. Don't be shy with the white chocolate; it balances the tartness of the rhubarb perfectly.
5. In a large bowl, combine the dry cake mix with the melted butter. Stir until the mixture resembles coarse crumbs. It should be evenly moistened.
6. Evenly sprinkle the cake mix mixture over the rhubarb and white chocolate chips. Try to cover the entire surface as evenly as possible.
7. Gently press down on the cake mix topping to help it adhere slightly to the rhubarb and chocolate chips. This will help create a cohesive cake as it bakes.
8. Bake for 45-50 minutes, or until the top is golden brown and the rhubarb is tender. Keep an eye on it; baking times can vary depending on your oven.
9. Let the cake cool slightly before serving. This allows the flavors to meld together and the cake to set up a bit.
10. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar adds a nice touch too!