Rhubarb Dump Cake Recipe: A Sweet and Tart Delight

ByEmma

If you’re looking for a dessert that’s as easy as it is delicious, you’ve come to the right place. The Rhubarb Dump Cake is a no-fuss, crowd-pleasing treat that combines the tangy punch of rhubarb with the sweet comfort of cake. Whether you’re a seasoned baker or a kitchen novice, this recipe will make you feel like a dessert pro. Let’s dive in!

Contents

What is a Rhubarb Dump Cake?

A dump cake is exactly what it sounds like—a dessert where you literally dump the ingredients into a pan and let the oven do the rest. No mixing, no fuss, just layers of flavor that magically come together. The rhubarb dump cake is a twist on this classic, featuring the tartness of rhubarb balanced by the sweetness of cake mix and sugar. It’s a cross between a cobbler and a cake, with a crispy topping and a gooey, fruity base.

Why You’ll Love This Recipe

  • Effortless Preparation: No mixing bowls, no whisking—just layer and bake.
  • Versatile: Use fresh or frozen rhubarb, or even mix in strawberries for a classic pairing.
  • Crowd-Pleasing: Perfect for potlucks, family dinners, or a cozy night in.
  • Customizable: Swap out ingredients to suit your taste or dietary needs.

Ingredients You’ll Need

Here’s what you’ll need to make this delightful dessert:

  • 4 cups chopped rhubarb (fresh or frozen)
  • 1 cup granulated sugar (adjust to taste)
  • 1 box yellow or white cake mix (about 15.25 oz)
  • 1 cup water (or substitute with orange juice for a citrusy twist)
  • ½ cup unsalted butter, melted (or use coconut oil for a dairy-free option)
  • Optional: 3 oz strawberry gelatin mix for extra flavor and color.

Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Layer the Rhubarb: Spread the chopped rhubarb evenly across the bottom of the dish. If you’re using frozen rhubarb, there’s no need to thaw it—just toss it in!.
  3. Add Sugar and Gelatin: Sprinkle the sugar over the rhubarb. If you’re using gelatin, mix it with the sugar before sprinkling for an even distribution.
  4. Top with Cake Mix: Pour the dry cake mix evenly over the rhubarb and sugar. Don’t stir—this is a dump cake, after all!
  5. Drizzle with Butter and Water: Slowly pour the water over the cake mix, then drizzle the melted butter on top. This helps create that perfect crispy topping.
  6. Bake to Perfection: Bake for 45-60 minutes, or until the top is golden brown and the rhubarb is bubbling. Let it cool for at least 30 minutes before serving to allow the filling to set.

Pro Tips for the Best Rhubarb Dump Cake

  • Adjust Sweetness: Rhubarb can be very tart, so feel free to adjust the sugar to your liking. If you’re using strawberries or other sweet fruits, you can reduce the sugar.
  • Even Butter Distribution: To avoid dry spots, make sure the melted butter covers as much of the cake mix as possible. If you notice dry patches halfway through baking, drizzle a bit more butter on top.
  • Serve Warm: This cake is best enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations to Try

  • Strawberry-Rhubarb Dump Cake: Replace half the rhubarb with fresh or frozen strawberries for a classic flavor combo.
  • Gluten-Free Option: Use a gluten-free cake mix and almond flour for a healthier twist.
  • No Gelatin Version: Skip the gelatin and add a tablespoon of cornstarch to the sugar for a thicker filling.

Storing and Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheat: Warm individual servings in the microwave or reheat the entire cake in the oven at 350°F for 15 minutes.

Final Thoughts

The Rhubarb Dump Cake is proof that great desserts don’t have to be complicated. With its sweet-tart flavor and effortless preparation, it’s a recipe you’ll turn to again and again. So, grab your rhubarb, dump those ingredients, and let the oven work its magic. Trust me, your taste buds will thank you!

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