If you’re craving a dessert that’s both comforting and effortless, this Rhubarb Dump Cake is your new go-to treat. Imagine the sweet and tart taste of fresh rhubarb layered beneath a golden, buttery cake topping — all baked into a dessert that tastes like a warm hug.
The beauty of a dump cake lies in its simplicity — there’s no mixing bowl required, no complicated steps, and absolutely no baking stress. Just “dump” everything into the pan, bake, and enjoy a perfect balance of flavors. Whether you’re new to baking or simply looking for a quick dessert for gatherings, this easy Rhubarb Dump Cake recipe guarantees success every time.
💖 Why You’ll Love This Recipe ?
There are countless reasons to fall in love with this Rhubarb Dump Cake, but here are a few of the best ones:
- Quick & Easy: Minimal prep time — perfect for beginners or busy days.
- Deliciously Tangy: Rhubarb adds a unique tartness balanced by the sweetness of sugar and cake mix.
- No Mixer Needed: Just layer and bake — the oven does the rest!
- Crowd-Pleaser: Great for potlucks, picnics, or family dinners.
- Customizable: Works beautifully with strawberries, raspberries, or apples too.
This recipe combines old-fashioned flavor with modern simplicity, making it an instant favorite.
Ingredients
1 cup granulated sugar
1 (3 oz) package strawberry gelatin (optional, for color and sweetness)
1 box yellow cake mix (about 15.25 oz)
1 cup water
1/2 cup melted butter (unsalted)
Whipped cream or vanilla ice cream (for serving, optional)
Instructions
This Rhubarb Dump Cake couldn’t be simpler. Follow these easy steps and you’ll have a dessert that smells heavenly and tastes even better!
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2:
Spread the chopped rhubarb evenly across the bottom of the baking dish. If using frozen rhubarb, no need to thaw it completely — just break up any large clumps.
Step 3:
Sprinkle the granulated sugar evenly over the rhubarb, then add the strawberry gelatin powder (if using). This adds a nice sweetness and color contrast to the tart rhubarb.
Step 4:
Evenly spread the dry yellow cake mix over the top. Do not stir — this is a “dump cake,” so layering is key!
Step 5:
Drizzle the water over the entire surface, then pour the melted butter evenly across the top. Try to cover as much of the dry mix as possible so it bakes up evenly.
Step 6:
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and bubbly.
Step 7:
Let the cake cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
🍓 Variations
Want to give this dessert your personal touch? Try one of these fun twists:
- Strawberry Rhubarb Dump Cake: Add 1 cup of sliced strawberries for a classic flavor combo.
- Rhubarb Cherry Version: Substitute cherry gelatin and add a can of cherry pie filling.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking for texture.
- Gluten-Free Option: Use a gluten-free yellow cake mix.
- Sugar-Free Version: Replace sugar with a low-calorie sweetener and use sugar-free cake mix.
Each variation keeps that signature tangy-sweet rhubarb taste while adding a delightful twist.
🍴 Cooking Note
- Rhubarb tends to release a lot of moisture, so avoid overmixing; the layering technique ensures the cake forms properly.
- The gelatin helps create a jammy layer underneath the cake, but it’s optional if you prefer a more natural rhubarb flavor.
- Let the cake rest for 10–15 minutes before serving to allow the layers to set beautifully.
🍽️ Serving Suggestions
This cake shines on its own, but you can elevate it with a few simple accompaniments:
- Warm with Ice Cream: Vanilla ice cream melts perfectly over the tart rhubarb base.
- Chilled with Whipped Cream: Great for summer picnics or afternoon tea.
- With Custard or Yogurt: Adds a creamy balance to the tangy flavors.
- Breakfast Treat: Enjoy leftovers with your morning coffee — it’s like dessert for breakfast!
💡 Helpful Tips
- Always use fresh rhubarb stalks (not leaves — they’re toxic!).
- If rhubarb is out of season, frozen rhubarb works just fine — no need to thaw completely.
- Use unsalted butter for better control of flavor.
- For even baking, spread butter and water evenly across the dry mix surface.
- If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
⭐ Tips for the Best Rhubarb Dump Cake
To make your cake bakery-perfect every time, keep these secrets in mind:
- Even Layering: The key to a good dump cake is not stirring. Layer ingredients evenly and resist the urge to mix!
- Juicy Base: Add gelatin or fruit filling for a jammy rhubarb layer.
- Perfect Texture: Use melted butter instead of sliced — it creates a crisp, golden topping.
- Flavor Boost: Add a sprinkle of cinnamon or nutmeg for warmth.
- Presentation Tip: Dust the cooled cake lightly with powdered sugar before serving.
⏰ Timing Overview
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
🧮 Nutritional Information
(Approximate per serving)
Calories: 280
Protein: 3g
Sodium: 320mg
❓ FAQs
Q1: Can I make this with other fruits?
Yes! You can substitute or combine rhubarb with strawberries, cherries, or peaches for a delicious twist.
Q2: Can I prepare it ahead of time?
Absolutely. Prepare the layers ahead and refrigerate (unbaked) for up to 12 hours. Bake just before serving.
Q3: Can I use white cake mix instead of yellow?
Yes, white or vanilla cake mix works great — it creates a lighter flavor.
Q4: How do I store leftovers?
Store covered in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.
Q5: Can I freeze Rhubarb Dump Cake?
Yes. Freeze baked cake in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
🍮 Conclusion
The Rhubarb Dump Cake is the epitome of simple home-baked joy — a dessert that delivers maximum flavor with minimal effort. Its irresistible mix of tart rhubarb, sweet buttery cake, and jam-like filling creates a comforting treat that’s perfect year-round.
Whether you’re hosting guests, baking for family, or just craving something sweet after dinner, this easy Rhubarb Dump Cake recipe will never let you down. Every bite is a delightful balance of textures and flavors that remind you why homemade desserts are always worth it.
So grab your rhubarb, your favorite cake mix, and your baking dish — it’s time to “dump” your way to dessert perfection! 🍰💕
Delicious Rhubarb Dump Cake
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Step 1:
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Step 2:
- Spread the chopped rhubarb evenly across the bottom of the baking dish. If using frozen rhubarb, no need to thaw it completely — just break up any large clumps.
- Step 3:
- Sprinkle the granulated sugar evenly over the rhubarb, then add the strawberry gelatin powder (if using). This adds a nice sweetness and color contrast to the tart rhubarb.
- Step 4:
- Evenly spread the dry yellow cake mix over the top. Do not stir — this is a “dump cake,” so layering is key!
- Step 5:
- Drizzle the water over the entire surface, then pour the melted butter evenly across the top. Try to cover as much of the dry mix as possible so it bakes up evenly.
- Step 6:
- Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and bubbly.
- Step 7:
- Let the cake cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
