Rhubarb Dump Cake is a quick and tasty dessert that uses simple ingredients and little work.
introduction
This Rhubarb Dump Cake uses tart rhubarb, sweet sugar, and a boxed cake mix for an easy dessert. If you like simple fruit desserts, try the easy caramel apple dump cake for another quick idea.
why make this recipe
- It uses few ingredients you may already have.
- It takes little time to prepare.
- It makes a warm, homey dessert that many people like.
- It is easy to change to your taste.
how to make Rhubarb Dump Cake
Make it in one baking pan. Chop the rhubarb, add sugar and water, cover with dry cake mix, and dot with butter. Bake until the top is golden and the filling bubbles. Serve warm.
Ingredients :
Rhubarb, Cake mix, Butter, Sugar, Water
Directions :
- Preheat your oven to 350°F (175°C).
- In a baking pan, dump the chopped rhubarb and sprinkle with sugar.
- Pour water over the rhubarb.
- Sprinkle the cake mix evenly over the top.
- Cut butter into pieces and scatter over the cake mix.
- Bake in the preheated oven for about 45-50 minutes or until golden brown.
- Serve warm, ideally with a scoop of vanilla ice cream.
how to serve Rhubarb Dump Cake
Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. A little cinnamon or a sprinkle of sugar on top also works.
how to store Rhubarb Dump Cake
Let it cool to room temperature. Cover the pan or move pieces to an airtight container. Store in the fridge for up to 3–4 days. Rewarm in the oven or microwave before serving.
tips to make Rhubarb Dump Cake
- Cut rhubarb into even pieces so it cooks evenly.
- Taste and add more sugar if your rhubarb is very sour.
- Use cold butter and cut into small pieces so it melts evenly.
- If top browns too fast, cover loosely with foil while baking.
variation (if any)
- Mix some strawberries with rhubarb for a sweeter filling.
- Sprinkle cinnamon or nutmeg into the cake mix for warm spice.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add chopped nuts on top for crunch.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. You can use frozen rhubarb. Do not thaw too long. Add a little less water if it releases a lot of liquid.
Q: Can I use a different cake mix?
A: Yes. Use any yellow or white cake mix you like. Chocolate is not common but you can try it.
Q: Do I need to pre-cook the rhubarb?
A: No. The rhubarb cooks in the oven while the cake bakes.
Q: Can I make this in a smaller pan?
A: Yes. Adjust baking time. A deeper pan may need more time; a wider pan will bake faster.
Rhubarb Dump Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and tasty dessert featuring tart rhubarb and a buttery cake topping, perfect for fruit dessert lovers.
Ingredients
- 4 cups chopped rhubarb
- 1 box yellow cake mix
- 1/2 cup unsalted butter, cut into pieces
- 1 cup sugar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Dump the chopped rhubarb in a baking pan and sprinkle with sugar.
- Pour water over the rhubarb.
- Sprinkle the cake mix evenly over the top.
- Cut butter into pieces and scatter over the cake mix.
- Bake in the preheated oven for about 45-50 minutes or until golden brown.
- Serve warm, ideally with a scoop of vanilla ice cream.
Notes
Cover loosely with foil if the top browns too quickly. Store leftovers in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
