Description
Rhubarb Dump Cake is a super simple, sweet-tart dessert that’s bursting with the fresh flavor of rhubarb. With just a few ingredients—rhubarb, cake mix, and butter—it’s a no-fuss treat that’s perfect for spring and summer.
Ingredients
Scale
- 4 cups chopped fresh or frozen rhubarb
- 1 cup granulated sugar
- 1 (3 oz) package strawberry gelatin (Jell-O)
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup melted butter
- 1/2 cup water
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the chopped rhubarb evenly over the bottom of the prepared dish.
- Sprinkle the sugar evenly over the rhubarb, followed by the dry strawberry gelatin.
- Evenly sprinkle the dry yellow cake mix on top of the gelatin layer—do not stir.
- Drizzle the melted butter evenly over the cake mix. Pour the water over the top to help moisten the mix.
- Bake for 45-50 minutes, or until the top is golden and bubbly and a toothpick inserted into the cake portion comes out clean.
- Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
- You can substitute white or vanilla cake mix if yellow isn’t available.
- If using frozen rhubarb, there’s no need to thaw—just increase bake time by 5–10 minutes if needed.
- Try mixing in chopped strawberries for extra fruity flavor.
- This dessert can be made ahead and reheated in the oven or microwave.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 290
- Sugar: 33g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg