If you love desserts that blend tangy fruitiness with a sweet, tender crumb, then this Rhubarb Dump Cake Recipe is going to be your new best friend. It’s a delightful, fuss-free way to enjoy the unique tartness of rhubarb with the comforting, cakey goodness on top—perfect for any time you want a homemade treat without spending hours in the kitchen. Once you try this Rhubarb Dump Cake Recipe, you’ll see why it quickly becomes a favorite go-to for family gatherings, potlucks, or just when you crave a warm slice with a scoop of vanilla ice cream.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create a light, flavorful dessert with a perfect balance of sweet and tart. Each ingredient plays a key role in delivering the cake’s signature texture and bright taste.
- 4 cups chopped fresh or frozen rhubarb: The star ingredient, providing that classic tang and vibrant color.
- 1 cup granulated sugar: Sweetens the tart rhubarb and helps create a luscious syrup during baking.
- 1 (3 oz) package strawberry gelatin (Jell-O): Adds body and a subtle berry flavor that complements the rhubarb perfectly.
- 1 box (15.25 oz) yellow cake mix: The easy base layer that bakes up light and golden.
- 3/4 cup melted butter: Moistens the cake mix and creates a crispy, buttery top crust.
- 1/2 cup water: Helps the cake mix absorb moisture and meld with the fruit beneath.
- Whipped cream or vanilla ice cream (optional): Perfect finishing touches that elevate every spoonful to indulgence.
How to Make Rhubarb Dump Cake Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This ensures the cake won’t stick and makes cleaning up afterward a breeze. Getting the oven hot before assembling will also help everything bake evenly.
Step 2: Layer the Rhubarb
Evenly spread the chopped rhubarb at the bottom of your prepared dish. Whether you’re using fresh or frozen rhubarb, be sure it’s chopped into bite-sized pieces for a balanced texture. This tart base is what makes the cake stand out.
Step 3: Add Sugar and Strawberry Gelatin
Sprinkle the granulated sugar uniformly over the rhubarb, then evenly sprinkle the dry strawberry gelatin on top. These two ingredients blend with the natural juices to create a jammy, flavorful layer that keeps the cake moist and perfectly sweet.
Step 4: Top with Cake Mix
Next, sprinkle the dry yellow cake mix evenly over the gelatin layer. Resist the urge to stir everything together—this layered method is key to the “dump cake” magic, creating pockets of soft cake and gooey fruit syrup underneath.
Step 5: Drizzle Butter and Add Water
Drizzle the melted butter evenly over the cake mix to soak it thoroughly, which results in a golden, crisp topping. Pour the water over everything to ensure moisture penetrates during baking and the cake bakes tenderly.
Step 6: Bake Until Golden and Bubbling
Place the dish in your preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the top is beautifully golden and bubbly, and a toothpick inserted into the cakey part comes out clean. This step creates the irresistible texture contrast that makes this Rhubarb Dump Cake Recipe so special.
Step 7: Cool and Serve
Let the cake cool slightly before serving—warm slices paired with whipped cream or vanilla ice cream can’t be beaten. This simple step elevates the dessert to pure comfort food perfection.
How to Serve Rhubarb Dump Cake Recipe
Garnishes
While the cake is delicious on its own, a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream adds a luscious, cooling contrast to the tartness and warmth. For a fresh touch, try sprinkling some toasted almonds or a dusting of cinnamon on top.
Side Dishes
This dessert pairs delightfully with hot beverages like spiced chai tea or robust coffee, balancing the cake’s sweetness. For a brunch or dessert spread, serve alongside fresh berries or a citrus salad to highlight the rhubarb’s bright flavors.
Creative Ways to Present
Feeling fancy? Serve your Rhubarb Dump Cake Recipe in individual ramekins or mason jars for easy portioning at a party. Layer with extra fruit or a drizzle of caramel sauce to give it a gourmet vibe that impresses without extra effort.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to four days. The flavors actually deepen with rest, making it just as delightful the next day, especially when reheated gently.
Freezing
You can freeze leftover Rhubarb Dump Cake in a freezer-safe dish covered tightly with foil and plastic wrap. Freeze for up to two months. When you want a sweet treat, simply thaw overnight in the fridge.
Reheating
To reheat, warm individual servings in the microwave for about 30 seconds or heat the entire dish at 350°F (175°C) for 10-15 minutes, covered loosely with foil. Reheating revives the cake’s delicious texture and flavor beautifully.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works perfectly and often requires no thawing—just spread it evenly as you would fresh rhubarb. It releases moisture during baking, which helps keep the cake moist.
Is strawberry gelatin necessary?
While the strawberry gelatin adds a lovely fruity depth and helps thicken the filling, you can experiment with other flavors like raspberry or simply omit it, but the texture might be slightly different.
Can I make this cake gluten-free?
If you swap the yellow cake mix for a gluten-free mix, you can enjoy a gluten-free version of this Rhubarb Dump Cake Recipe without sacrificing flavor or texture.
Why is it called a dump cake?
Because you literally “dump” layers of ingredients into the baking dish without mixing, making it one of the easiest desserts to prepare. It’s a perfect dump-and-bake recipe for busy days.
How tart will this cake be?
The rhubarb gives a pleasant tartness that balances the sweetness from sugar and cake mix. If you prefer less tartness, add a little extra sugar or serve with sweetened whipped cream to mellow the tang.
Final Thoughts
This Rhubarb Dump Cake Recipe is truly one of those desserts that feels like a warm hug on a plate—easy to make, wonderfully flavorful, and incredibly satisfying. Whether you’re new to rhubarb or a longtime fan, this cake is sure to become a cherished recipe you’ll return to again and again. So go ahead, gather your ingredients, and dive into this delightful treat!
Print
Rhubarb Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Rhubarb Dump Cake is a simple and delicious dessert featuring tart rhubarb topped with a sweet strawberry gelatin and yellow cake mix crust, baked to golden perfection. This easy-to-make dish requires minimal prep and results in a warm, bubbly dessert perfect for serving with whipped cream or vanilla ice cream.
Ingredients
Fruit Layer
- 4 cups chopped fresh or frozen rhubarb
Dry Ingredients
- 1 cup granulated sugar
- 1 (3 oz) package strawberry gelatin (Jell-O)
- 1 box (15.25 oz) yellow cake mix
Wet Ingredients
- 3/4 cup melted butter
- 1/2 cup water
Optional for Serving
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the dump cake assembly.
- Prepare Rhubarb Layer: Spread the chopped rhubarb evenly across the bottom of the prepared baking dish to create the fruit base.
- Add Sugar and Gelatin: Sprinkle the granulated sugar evenly over the rhubarb, then evenly distribute the dry strawberry gelatin powder on top of the sugar layer.
- Top with Cake Mix: Evenly sprinkle the dry yellow cake mix over the gelatin layer, making sure not to stir or mix the layers together.
- Drizzle Butter and Water: Pour the melted butter evenly over the cake mix to moisten it, then pour the water over the top to ensure the cake mix bakes into a soft topping.
- Bake: Place the baking dish in the oven and bake for 45-50 minutes, until the top is golden brown and bubbly, and a toothpick inserted into the cake portion comes out clean.
- Cool and Serve: Allow the cake to cool slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired to enhance the dessert experience.
Notes
- Using frozen rhubarb works well if fresh is not in season; no need to thaw before using.
- Do not stir the layers after adding the cake mix to maintain the distinct crust and filling textures.
- For best results, use a glass or ceramic baking dish to promote even baking.
- Letting the cake cool slightly helps the topping set before serving.
- Serve with whipped cream or vanilla ice cream for a creamier, richer dessert.
