If you’re on the hunt for a dessert that combines simplicity with sensational flavor, this Rhubarb Dump Cake Recipe will completely charm you. It’s the kind of nostalgic, effortless dessert that brings together tart rhubarb, sweet strawberry gelatin, and a buttery cake topping in a one-pan wonder that’s as beautiful as it is delicious. Every bite offers the perfect balance of tangy and sweet with a crisp, golden crust that’s begging to be shared—this Rhubarb Dump Cake Recipe is a true gem that quickly becomes a family favorite.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to capture the unique taste and texture of the Rhubarb Dump Cake Recipe. Each one plays its own vital role, from the vibrant fresh rhubarb to the buttery richness that finishes the dish perfectly.
- 4 cups fresh or frozen rhubarb: The star of the show, providing a bright tartness that balances the sweet elements beautifully.
- 1 cup granulated sugar: Adds the necessary sweetness to counter rhubarb’s natural tang while feeding the jelly-like filling.
- 1 (3-ounce) package strawberry gelatin (like Jell-O): Gives the filling a luscious strawberry flavor and helps it thicken to just the right consistency.
- 1 box (15.25 ounces) yellow or white cake mix: This creates the crispy, crumbly topping that contrasts perfectly with the soft fruit underneath.
- 1/2 cup (1 stick) unsalted butter, melted: Drizzled over the cake mix for that golden, buttery crust everyone loves.
- 1/2 cup water: Helps distribute the melted butter across the dry topping, ensuring even baking and moisture balance.
How to Make Rhubarb Dump Cake Recipe
Step 1: Preheat and Prepare Your Dish
Start by setting your oven to 350°F and lightly greasing a 9×13-inch baking dish. This makes sure your cake won’t stick and will bake evenly, creating the perfect foundation.
Step 2: Layer the Rhubarb and Sugars
Evenly spread the chopped rhubarb over the bottom of the baking dish. Then sprinkle the granulated sugar across the top, followed by the dry strawberry gelatin. This layering starts building that lovely fruit filling with natural sweetness and the bright strawberry flavor that complements rhubarb beautifully.
Step 3: Add the Cake Mix Topping
Sprinkle the dry cake mix evenly over the rhubarb mixture, but remember, do not stir. The contrast between the layers is what makes this dish so special. Resist the urge to mix it all up!
Step 4: Drizzle Butter and Water
Pour the melted butter over the cake mix, then add the water on top. This helps the topping to bake into a golden, crisp topping with a hint of buttery richness and moisture, sealing in the fruit filling beneath.
Step 5: Bake Until Golden and Bubbling
Place the dish in the oven and bake for 45 to 50 minutes. Look for a deep golden top and bubbly fruit filling peeking out around the edges—this signals your cake is perfectly baked and ready to delight.
How to Serve Rhubarb Dump Cake Recipe
Garnishes
Bring your Rhubarb Dump Cake Recipe to the next level by topping it with some freshly whipped cream or a scoop of smooth vanilla ice cream. The cool creaminess beautifully balances the warm, tart-sweet layers beneath and makes for a comforting, irresistible pairing.
Side Dishes
Pair this dessert with a light herbal tea or a glass of sparkling lemonade. Both versatile accompaniments cut through the sweetness and refresh the palate, making your dessert experience even more memorable.
Creative Ways to Present
Serve this dessert in rustic, individual ramekins to make each portion feel special, or dress it up on a pretty cake stand to impress guests. You can also sprinkle some toasted slivered almonds or chopped pistachios on top for added crunch and an unexpected twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply cover the cake with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.
Freezing
You can freeze the baked Rhubarb Dump Cake Recipe by wrapping it tightly in plastic wrap and aluminum foil or placing it in a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat portions in the microwave for about 30 seconds or so until warm. For the best texture, you can also warm the cake in a 325°F oven for 10-15 minutes until heated through and the topping is crisp again.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works perfectly without thawing first. Just add it straight from the freezer to your baking dish and follow the recipe as usual.
Is it necessary to use strawberry gelatin?
While strawberry gelatin adds that signature flavor and helps set the filling, you can experiment with other flavors such as raspberry or cherry to customize the dessert. Just note that flavor and color will vary.
Can I substitute the cake mix with a different flavor?
Yes! Yellow or white cake mixes are classic, but if you’re feeling adventurous, try a spice cake mix for a warmer, autumnal twist.
How do I know when the cake is done baking?
The cake is ready when the top is golden brown and the filling is bubbling at the edges. This bubbling indicates the fruit layer has cooked through nicely.
Can I make the Rhubarb Dump Cake Recipe vegan or dairy-free?
While the traditional recipe uses butter, you can swap it out for a plant-based butter or margarine to make it dairy-free. Check that your cake mix and gelatin are vegan-friendly or use vegan substitutes to keep the recipe aligned with your diet.
Final Thoughts
If you want a dessert that captures the essence of home cooking but is incredibly simple to put together, the Rhubarb Dump Cake Recipe is exactly what you need. It’s quick, comforting, and packed with vibrant flavors that dance on your tongue. Don’t hesitate to try it—you’ll be amazed at just how effortless and delightful this dessert can be. Your family and guests will be asking for seconds in no time.
Print
Rhubarb Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Dump Cake is an easy-to-make, tangy-sweet dessert combining fresh or frozen rhubarb with a bright strawberry gelatin and a buttery cake topping. Perfect for summer gatherings, it requires minimal prep and yields a comforting, golden-baked treat that pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
Fruit Layer
- 4 cups fresh or frozen rhubarb, chopped
Sweeteners and Gelatin
- 1 cup granulated sugar
- 1 (3-ounce) package strawberry gelatin (like Jell-O)
Cake Topping
- 1 box (15.25 ounces) yellow or white cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup water
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Layer rhubarb and sugar: Spread the chopped rhubarb evenly across the bottom of the prepared dish. Sprinkle 1 cup of granulated sugar over the rhubarb to sweeten and soften the fruit as it bakes.
- Add gelatin: Evenly sprinkle the dry strawberry gelatin over the sugared rhubarb. This adds fruity flavor and helps thicken the filling.
- Top with cake mix: Sprinkle the dry cake mix evenly over the rhubarb and gelatin layer. Avoid stirring to maintain the layered structure that creates the signature dump cake texture.
- Drizzle butter and water: Pour the melted unsalted butter evenly over the dry cake mix, followed by 1/2 cup water. These liquids hydrate the cake mix and help it bake into a moist, golden topping.
- Bake the cake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The top should turn golden brown, and the filling should bubble around the edges, indicating it’s cooked through.
- Cool and serve: Allow the cake to cool slightly before serving to let the filling thicken. Enjoy warm on its own or topped with whipped cream or vanilla ice cream for an indulgent finish.
Notes
- Frozen rhubarb works well—no need to thaw before using.
- Try using white cake mix for a lighter color or spice cake mix for a twist on flavor.
- This dessert is best served warm for the perfect combination of gooey filling and soft cake topping.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
