If you’re looking for an irresistible, fuss-free dessert to capture the tangy-sweet flavors of spring, this Rhubarb Dump Cake is about to become your new obsession. With vibrant pink rhubarb, bursts of strawberry flavor, and a buttery cake topping, each spoonful is pure comfort in a bowl. The best part? You don’t need to fuss with complicated layers or techniques — everything gets “dumped” into the pan and baked to golden, bubbling perfection. Whether it’s your first time working with fresh rhubarb or you’ve waited all year for its season, you’ll love how simple and satisfying this recipe is.
Ingredients You’ll Need
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Filling:
- 4 cups fresh rhubarb (chopped)
- 1 cup granulated sugar
- 1 (3-ounce) box strawberry gelatin
Topping:
- 1 box yellow cake mix (about 15.25 ounces)
- 1/2 cup butter (melted)
- 1 cup water
How to Make Rhubarb Dump Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Give a 9×13-inch baking dish a light coat of nonstick spray or a gentle swipe of butter — that way, nothing sticks and cleanup is a breeze, too.
Step 2: Layer the Rhubarb
Scatter your chopped rhubarb evenly over the bottom of the prepared baking dish. No need to be precise; just make sure every section gets some rhubarb. This forms the juicy, tart foundation of your Rhubarb Dump Cake.
Step 3: Sweeten and Add Strawberry Flavor
Sprinkle the granulated sugar evenly all over the rhubarb pieces, then follow with a layer of strawberry gelatin. This duo not only sweetens the dish but amps up the springtime flavor and color, making each bite pop with vibrant sweetness.
Step 4: Add the Cake Mix
Pour the dry yellow cake mix directly over the sugared, gelatin-laced rhubarb. Gently toss or shake the pan to distribute it evenly — but don’t mix! Keeping the layers separate is what gives Rhubarb Dump Cake its signature texture.
Step 5: Drizzle With Butter and Water
Last but not least, drizzle the entire surface with your melted butter, making sure to cover as much cake mix as possible. Then, slowly pour the cup of water over the top. The water ensures your cake bakes up moist and luscious, mingling with the butter and cake mix as it bakes.
Step 6: Bake and Cool
Slide your dish into the oven and bake for 45 to 50 minutes, until the top is beautifully golden and the rhubarb filling bubbles up around the edges. Let it cool for at least 15 minutes before serving — this helps the fruity layer thicken and makes serving much easier.
How to Serve Rhubarb Dump Cake
Garnishes
A scoop of vanilla ice cream or a generous swirl of freshly whipped cream really takes your Rhubarb Dump Cake to the next level. Sprinkle on some extra sliced strawberries or a light dusting of powdered sugar just before serving for a picture-perfect finish and a little extra sweetness.
Side Dishes
This cake is a true showstopper on its own, but it pairs beautifully with a hot cup of coffee, freshly brewed tea, or even a light spring salad for contrast. If you’re making it for a big gathering, set out bowls of fresh berries or a fruit salad to complement all the sweet-tart flavors.
Creative Ways to Present
For a fun twist, bake individual servings of Rhubarb Dump Cake in mason jars or ramekins for a rustic dessert bar. Or, layer it in parfait glasses with extra whipped cream and fruit for an elegant, party-ready presentation that shows off those gorgeous rhubarb layers!
Make Ahead and Storage
Storing Leftovers
Simply cover your baking dish tightly with foil or plastic wrap and refrigerate any leftover Rhubarb Dump Cake for up to four days. The flavors meld even more overnight, making each slice just as irresistible the next day.
Freezing
To freeze, let the cake cool completely, slice it into portions, and store them in airtight freezer-safe containers. It stays fresh for up to three months — perfect for bringing out a taste of spring whenever you crave it.
Reheating
When you’re ready to enjoy your Rhubarb Dump Cake again, simply warm individual slices in the microwave for about 30 seconds, or pop the entire dish in a 325°F oven, covered, for 10 to 15 minutes. The topping stays crisp and the fruit layer turns beautifully molten.
FAQs
Can I use frozen rhubarb?
Absolutely! Just make sure to thaw and drain it well before adding to your baking dish — too much liquid can make the cake soggy. Frozen rhubarb works beautifully and makes enjoying this dessert possible year-round.
Is it possible to substitute the gelatin flavor?
Yes, you can swap the strawberry gelatin for raspberry or even cherry gelatin if you want to play with the flavor profile. Each variation brings a slightly different twist, so feel free to experiment with your favorite options.
Does Rhubarb Dump Cake need to be refrigerated?
While you can leave it at room temperature for a few hours while serving, it’s best to store leftover cake in the refrigerator, especially if you’ll be enjoying it over a few days. Cover tightly to keep it fresh and moist.
Can I make this gluten-free?
You absolutely can! Use a good-quality gluten-free yellow cake mix in place of the regular one. The rest of the ingredients are naturally gluten-free, so this simple swap makes Rhubarb Dump Cake perfect for everyone.
What’s the best way to serve Rhubarb Dump Cake for a crowd?
For parties or potlucks, scoop generous portions into sturdy bowls while it’s still warm, then let guests top their own cake with ice cream, whipped cream, or extra fruit. It’s casual, delicious, and always a crowd-pleaser.
Final Thoughts
You don’t need bakery skills or fancy tools to make this Rhubarb Dump Cake — just a handful of ingredients, a trusty baking dish, and a little anticipation as everything bakes up golden and bubbly. Give it a try, and you’ll see why this easy dessert is cherished by everyone who tastes it!
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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 fresh rhubarb with the sweetness of strawberry gelatin and a buttery cake topping. It’s easy to make and perfect for spring gatherings or a sweet treat any time of the year.
Ingredients
Filling:
- 4 cups fresh rhubarb (chopped)
- 1 cup granulated sugar
- 1 (3-ounce) box strawberry gelatin
Topping:
- 1 box yellow cake mix (about 15.25 ounces)
- 1/2 cup butter (melted)
- 1 cup water
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the chopped rhubarb in the dish, sprinkle sugar, then strawberry gelatin. Add the dry cake mix on top, followed by melted butter and water.
- Bake: Bake for 45–50 minutes until golden and bubbly. Let cool for 15 minutes before serving.
Notes
- You can use raspberry gelatin for a variation.
- Frozen rhubarb can be substituted; thaw and drain before use.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 31g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
