Bursting with tangy rhubarb and the nostalgic flavor of strawberries, Rhubarb Dump Cake is the dessert that always brings smiles to the table. With its vibrant pink color and irresistible buttery topping, this easy treat is a celebration of summer flavors in the simplest way possible. Whether you’re a rhubarb lover or new to this classic garden vegetable, this recipe guarantees a crowd-pleasing result with minimal effort—you just “dump” the ingredients in the pan and let the oven do the magic!
Ingredients You’ll Need
There’s beauty in the simplicity of this recipe—the ingredients are straightforward, yet each one shines in its own way. Every component plays a crucial role in building the cake’s flavor, creating those luscious textures and gorgeous colors that make Rhubarb Dump Cake so special.
- Fresh Rhubarb (4 cups, chopped): Choose firm, bright stalks for the best tart flavor and picture-perfect color in every bite.
- Granulated Sugar (1 cup): Balances the tartness of the rhubarb and helps create that gooey, jammy base.
- Strawberry Gelatin (1 3 oz package): Adds a burst of sweet strawberry flavor and enhances the vibrant pink hue.
- Yellow Cake Mix (1 box): Forms a moist, cakey topping over the fruit—no mixing bowl needed!
- Cold Water (1 cup): Moistens the cake mix so everything bakes up perfectly tender and juicy.
- Unsalted Butter, Melted (½ cup): Lends richness and ensures a golden, crisp topping.
How to Make Rhubarb Dump Cake
Step 1: Prep Your Pan
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This tiny bit of prep ensures a nonstick finish, making serving (and cleanup) an absolute breeze.
Step 2: Layer the Rhubarb
Spread the chopped rhubarb evenly across the bottom of the dish. This forms the tart, juicy base and ensures every square scoops up that signature rhubarb zing.
Step 3: Add Sugar and Gelatin
Sprinkle the granulated sugar over the rhubarb, then follow with the strawberry gelatin. These layers bring sweetness and a lovely strawberry aroma, while the gelatin amps up the color and binds the filling just right.
Step 4: Top with Cake Mix
Pour the dry yellow cake mix evenly on top, doing your best to cover all the fruit. There’s no need to mix—just let it rest as a blanket on top. This is where the magic of “dump” cakes shines!
Step 5: Add Butter and Water
Drizzle the melted butter over the cake mix to ensure the top bakes up golden and rich, then slowly pour cold water across the entire surface. The water works its way down, keeping the cake luscious and moist without any stirring required.
Step 6: Bake and Enjoy!
Slide your dish into the oven and bake for 45 to 50 minutes, until the cake mix is beautifully golden and the edges are bubbling. Let your Rhubarb Dump Cake cool slightly before you dig in—this gives the luscious filling just enough time to set up for perfect serving.
How to Serve Rhubarb Dump Cake
Garnishes
This dessert absolutely shines with a dollop of whipped cream or a scoop of vanilla ice cream. A scattering of fresh berries or a little zest of lemon on top can make each serving feel extra-special and fresh.
Side Dishes
Pair your Rhubarb Dump Cake with simple sides that complement its bold flavor—think a bowl of fresh strawberries, a fruity granita, or even a hot cup of coffee or herbal tea for a blissful balance.
Creative Ways to Present
Try serving warm slices in individual ramekins, or cut the cake into neat squares and dust with powdered sugar for a potluck-ready treat. A drizzle of berry coulis or a dollop of Greek yogurt can transform leftovers into an elegant plated dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Dump Cake keeps beautifully! Simply cover the baking dish tightly with plastic wrap or transfer extra pieces to an airtight container, then store in the refrigerator for up to 4 days. This dessert is just as swoon-worthy cold or gently reheated.
Freezing
If you find yourself with extra (lucky you!), wrap individual portions tightly with foil or plastic and freeze for up to 2 months. For best flavor, let slices thaw overnight in the fridge before bringing them back to life in the oven or microwave.
Reheating
To enjoy that “just-baked” texture, reheat slices in a 300°F oven for 10–15 minutes, or microwave individual servings for about 30 seconds. A quick warm-up restores the gooey filling and golden top, ready for another scoop of ice cream!
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw and drain frozen rhubarb thoroughly to avoid excess moisture that could make the cake too runny. The flavor and texture will be just as delightful.
Do I have to use strawberry gelatin?
While strawberry is classic, you can swap in raspberry or cherry gelatin for a twist. Each gives its own fruity flair and beautiful color to your Rhubarb Dump Cake.
How do I know when it’s done baking?
The top should be golden brown and you’ll see the filling bubbling around the edges. If you gently press the center and it springs back, you’re good to go!
Can I make this cake gluten-free?
Yes, just use your favorite gluten-free yellow cake mix in place of regular. All other ingredients are naturally gluten-free, making this a flexible dessert option.
What’s the best way to cut the cake cleanly?
Let your cake cool for at least 20 minutes before slicing, and use a sharp, damp knife for neat squares. This helps keep the topping crisp and the filling tidy.
Final Thoughts
If you’ve never tried a Rhubarb Dump Cake, now’s the moment to jump in and discover just how easy and irresistible this treat can be. Each bite is the perfect marriage of tart and sweet, warm and gooey, rustic and charmingly homemade. Give it a try and watch it disappear—there’s a reason this recipe is a beloved classic in so many kitchens!
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Rhubarb Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Rhubarb Dump Cake is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberry gelatin and yellow cake mix. Easy to make and perfect for any occasion!
Ingredients
Rhubarb Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 (3 oz) package strawberry gelatin
Cake Layer:
- 1 box yellow cake mix
- 1 cup cold water
- ½ cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Spread chopped rhubarb in the dish.
- Add Layers: Sprinkle granulated sugar, then strawberry gelatin over rhubarb. Pour yellow cake mix over the top, followed by melted butter.
- Moisten and Bake: Drizzle cold water over everything. Bake for 45–50 minutes until golden and bubbling. Cool slightly before serving.
Notes
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Feel free to use raspberry or cherry gelatin instead.
- If using frozen rhubarb, thaw and drain before adding to the recipe.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
