Rhubarb Dump Cake

Introduction

If you’re in the mood for something sweet, tart, and impossibly easy, let me introduce you to a dessert that checks all the boxes: Rhubarb Dump Cake. Yes, the name may not sound glamorous, but trust me—this cake is pure comfort in a dish. With just a few pantry staples and some fresh or frozen rhubarb, you get a luscious, gooey, golden-topped dessert that tastes like spring in every bite.

Imagine juicy rhubarb bubbling under a buttery, crumbly cake topping that’s soft in the middle and crisp around the edges. And the best part? You literally dump everything into a baking dish and pop it in the oven—no mixing bowls, no fancy techniques. Whether you’re new to baking or just craving a no-fuss treat, this one’s about to become a regular in your dessert rotation.

Why You’ll Love Rhubarb Dump Cake

Here’s why this rhubarb dessert will win over your heart and your taste buds:

Ridiculously Easy: No need to cream, mix, or beat anything. Just layer the ingredients and bake—it’s as effortless as baking gets.

Perfectly Balanced Flavors: The tartness of the rhubarb pairs beautifully with the sweet, buttery cake mix. It’s sweet, but not overly so, with just the right tang.

Minimal Ingredients: You probably have most of these ingredients on hand already, and if you’ve got rhubarb in the fridge (or freezer), you’re halfway there.

Great for Entertaining: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a crowd-pleaser with almost zero effort.

Customizable: You can play around with flavors—add strawberries, swap in different cake mix flavors, or toss in some chopped nuts for texture.

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Rhubarb Dump Cake

Rhubarb: Fresh or frozen, this tangy fruit is the star of the show. Chop it into small pieces so it cooks down evenly and gets nice and juicy under the topping.

Granulated Sugar: Helps tame rhubarb’s natural tartness and brings out its lovely, jammy flavor.

Strawberry Gelatin (Optional): Adds a hint of berry flavor and helps create that gooey base underneath the cake. This step is optional but adds a nostalgic sweetness.

Yellow Cake Mix: The shortcut that makes this cake so easy. You’ll sprinkle it dry over the rhubarb—no mixing required!

Butter: Melted and poured over the top to help create that golden, buttery crumble. Don’t skimp here—this is where the magic happens!

Chopped Pecans or Walnuts (Optional): For a little crunch and extra flavor, nuts are a great addition. Totally optional, but totally delicious.

Instructions

Ready to make your kitchen smell amazing? Let’s go!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.

Step 2: Layer the Rhubarb

Evenly spread your chopped rhubarb across the bottom of the baking dish. This will become the fruity, tangy base of your cake.

Step 3: Add Sugar and Gelatin

Sprinkle the sugar evenly over the rhubarb, followed by the strawberry gelatin if you’re using it. This combo will melt into the fruit and create a sweet, syrupy layer as it bakes.

Step 4: Sprinkle the Cake Mix

Next, evenly sprinkle the dry cake mix over the rhubarb layer. Don’t stir it—just make sure it’s spread out in an even layer.

Step 5: Add the Butter

Drizzle the melted butter over the top of the cake mix, trying to cover as much surface area as possible. It’ll soak down into the cake mix and help create that buttery, golden topping.

Step 6: Optional Toppings

If you’re using chopped nuts, sprinkle them on top for a crunchy finish.

Step 7: Bake

Bake the cake in the preheated oven for 45–50 minutes, or until the top is golden brown and the edges are bubbling. The inside should be gooey and rich, like a cobbler-meets-crumble.

Step 8: Cool Slightly and Serve

Let the cake cool for about 10 minutes before serving—it will thicken slightly as it rests. Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes

How to Serve Rhubarb Dump Cake

This rustic dessert is all about comfort, and it pairs beautifully with a few simple add-ons:

Vanilla Ice Cream: Melts into the warm cake and adds a creamy contrast that’s just dreamy.

Whipped Cream: A dollop of homemade or store-bought whipped cream adds lightness and balances the richness.

Drizzle of Caramel Sauce: For an extra layer of decadence, a little caramel drizzle goes a long way.

Dusting of Powdered Sugar: A light sprinkle on top adds a pretty finishing touch.

Additional Tips

Use Frozen Rhubarb: If you’re using frozen rhubarb, there’s no need to thaw it first—just toss it in frozen and bake a few minutes longer.

Make it Gluten-Free: Use a gluten-free cake mix and check your other ingredients to make sure they’re gluten-free too.

Switch Up the Cake Mix: Try white, spice, or even lemon cake mix for a twist on the flavor.

Leftovers: Store any leftovers in the fridge, covered, for up to 4 days. Reheat in the microwave or enjoy cold (it’s surprisingly delicious straight from the fridge!).

Add Fruit: Toss in sliced strawberries, apples, or raspberries for a fruity medley. Just don’t go too heavy or the filling might become too wet.

FAQ Section

Q1: Can I make this ahead of time?
A1: Yes! You can prep everything in the pan and refrigerate for a few hours before baking. Or bake it completely and reheat it before serving.

Q2: What if I don’t have strawberry gelatin?
A2: No problem! You can skip it or substitute with raspberry or cherry gelatin, or leave it out entirely and just increase the sugar slightly.

Q3: Can I use fresh strawberries with the rhubarb?
A3: Absolutely! Strawberries and rhubarb are a match made in heaven. Use about 1 cup of sliced strawberries mixed with the rhubarb.

Q4: Can I make this without nuts?
A4: Totally. The nuts are optional and won’t affect the structure of the cake—just leave them off if you prefer it nut-free.

Q5: How do I keep the top from getting too dry?
A5: Make sure the butter is evenly distributed over the cake mix. If there are dry spots, you can drizzle a little extra melted butter or a splash of milk over them.

Conclusion

This Rhubarb Dump Cake is everything a quick, cozy dessert should be—simple to make, big on flavor, and guaranteed to satisfy your sweet tooth. Whether you’re feeding a crowd or just treating yourself, it’s the kind of recipe that never goes out of style. So go ahead, grab that rhubarb, and get ready to enjoy a spoonful of sweet-tart heaven. You’re going to love every bite!

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