Rhubarb Dump Cake

Rhubarb is tart and bright. This dump cake is an easy way to enjoy its flavor. You only mix the rhubarb with sugar and pour dry cake mix on top. If you like simple fruit desserts, try a similar easy caramel apple dump cake for another quick treat.

why make this recipe

This recipe is fast and needs little work. You do not make a crust or batter. The cake mix on top bakes into a crisp, sweet topping while the rhubarb becomes soft and syrupy. It is great for busy days and for feeding a group.

how to make Rhubarb Dump Cake

Preheat the oven and get a 9×13 pan ready. Toss the rhubarb with the sugars, cornstarch, vanilla, and salt. Spread that mix in the pan. Sprinkle the dry cake mix over the rhubarb. Add oats or nuts if you want them. Pour melted butter over everything so it soaks down. Bake until the edges bubble and the top is golden. Let it cool for 10–15 minutes before you serve.

Ingredients :

• 4 cups chopped fresh rhubarb (or thawed frozen)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup rolled oats (optional)
• 1/2 cup chopped nuts (optional)
• 1/2 cup (1 stick) butter, melted
• Optional: 1/4 teaspoon ground cinnamon

Directions :

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, toss the rhubarb with granulated sugar, brown sugar, cornstarch, vanilla, salt, and cinnamon if using.
3. Spread the rhubarb mix evenly in the prepared dish.
4. Sprinkle the dry cake mix evenly over the rhubarb. Do not press or stir.
5. If using oats or nuts, sprinkle them over the cake mix.
6. Drizzle the melted butter evenly over the top so it soaks through the cake mix.
7. Bake for 35–45 minutes, until the filling bubbles at the edges and the top is golden brown.
8. Remove from oven and let cool for 10–15 minutes before serving.

how to serve Rhubarb Dump Cake

Serve warm for the best texture. Add a scoop of vanilla ice cream or a spoon of whipped cream. The cold cream balances the tart rhubarb and warm cake. You can also serve it at room temperature.

how to store Rhubarb Dump Cake

Cover the pan or move leftovers to an airtight container. Keep it in the fridge for up to 4 days. Reheat single portions in the microwave for 20–30 seconds or warm in the oven at 300°F (150°C) for 10 minutes.

tips to make Rhubarb Dump Cake

• Cut rhubarb into even pieces so it cooks the same.
• If your rhubarb is very tart, add a little more sugar.
• Do not mix the cake mix into the fruit. Let it stay dry on top so it bakes into a crisp layer.
• Drizzle the butter slowly and try to cover the cake mix evenly.
• Use a pan with sides so the filling can bubble without spilling.

variation (if any)

• Apple-rhubarb: mix chopped apples with the rhubarb for a milder flavor.
• Berry mix: add strawberries or raspberries for extra sweetness.
• Streusel top: mix oats, brown sugar, and a bit more butter for a crumb topping.
• Gluten-free: use a gluten-free cake mix.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess water before mixing with the sugars and cornstarch.

Q: Can I use a different cake mix?
A: Yes. White or spice cake mix both work. The flavor will change a bit.

Q: Do I need to stir the filling while baking?
A: No. Do not stir. The cake mix must stay on top to form the crust.

Q: Can I make this ahead?
A: You can prepare the rhubarb mix and store it in the fridge. Add the cake mix and butter just before baking.

Q: What if the top browns too fast?
A: Cover loosely with foil for the last 10–15 minutes of baking to prevent over-browning.

Rhubarb Dump Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

An easy and delicious rhubarb dump cake with a crispy topping and soft, syrupy rhubarb beneath.

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Ingredients

Scale 1x2x3x

• 4 cups chopped fresh rhubarb (or thawed frozen)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup rolled oats (optional)
• 1/2 cup chopped nuts (optional)
• 1/2 cup (1 stick) butter, melted
• 1/4 teaspoon ground cinnamon (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Toss the rhubarb with granulated sugar, brown sugar, cornstarch, vanilla, salt, and cinnamon if using.
3. Spread the rhubarb mix evenly in the prepared dish.
4. Sprinkle the dry cake mix evenly over the rhubarb without pressing or stirring.
5. If using oats or nuts, sprinkle them over the cake mix.
6. Drizzle the melted butter evenly over the top so it soaks through the cake mix.
7. Bake for 35–45 minutes, until the filling bubbles at the edges and the top is golden brown.
8. Remove from oven and let cool for 10–15 minutes before serving.

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Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 25g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg