There’s something incredibly comforting about a classic Rhubarb Dump Cake Recipe. With its perfect balance of sweet and tangy flavors, this dessert wraps you in nostalgia while delighting your taste buds. I’ve tested this recipe numerous times, discovering the quirks that make it shine. Whether it’s for a cozy family dinner or a potluck gathering, this cake is sure to impress. If you adore fruity desserts, you might also enjoy my Strawberry Rhubarb Pie.
About Rhubarb Dump Cake Recipe
The Rhubarb Dump Cake is a treasure from home kitchens, cherished for its simplicity and rich flavors. I’ve worked through this recipe, tweaking it from its original form to enhance its fruity essence. It’s budget-friendly and an ideal fit for warm-weather gatherings, helping you savor the season’s bounty.
- Quick prep means it’s easy to whip up on busy weekdays.
- Budget-friendly and uses simple ingredients.
- Family-favorite flavors make it perfect for all ages.
- Rhubarb’s tartness brings an intriguing contrast to sweet desserts.
Key Ingredients & Their Roles
- Fresh Rhubarb: Provides tartness; opt for slightly firm stalks for the best texture.
- Granulated Sugar: Balances the rhubarb’s tartness; can be adjusted based on sweetness preference.
- Strawberry Jell-O: Adds flavor and thickness; feel free to experiment with other fruit flavors.
- Yellow Cake Mix: Forms the cake’s base; can substitute with gluten-free cake mix for a gluten-free option.
How to Make Rhubarb Dump Cake Recipe
- Preheat your oven to 350°F. Prepare a 9×13-inch baking dish by greasing it with butter.
- Evenly distribute the chopped rhubarb across the base of the dish, creating a vibrant layer.
- Sprinkle granulated sugar over the rhubarb, allowing it to mingle and sweeten the tartness.
- Gently spread the strawberry Jell-O powder over the sugar layer, infusing flavor without stirring.
- Pour the dry yellow cake mix evenly over the Jell-O layer, letting it create a lovely, unbaked topping.
- Drizzle melted butter generously across the cake mix, ensuring an even coverage.
- Pour the water over the mixture, allowing it to soak through for baking perfection.
- Place in the preheated oven and bake for 45–50 minutes, until the top is golden brown and the edges bubble invitingly.
- Let it rest for at least 10 minutes before slicing and serving, allowing flavors to settle.
Pro Tips & Troubleshooting
- When prepping rhubarb, make sure it’s well-chopped; larger pieces can remain too tart.
- A common mistake is skipping the butter drizzle; this can lead to a dry topping. Always ensure even coverage.
- If you want to add a seasonal flavor twist, try mixing in some fresh berries with the rhubarb for added sweetness.
- Double the recipe easily for larger gatherings – just make sure to adjust baking time slightly.
Storage & Make-Ahead Guide
This Rhubarb Dump Cake can be stored in the fridge for up to 5 days. If kept in the freezer, it’ll last up to 3 months. For reheating, pop it back in a 350°F oven for about 10 minutes or microwave a slice for 30 seconds. After my last batch, I found that freezing it actually allowed the flavors to deepen beautifully, offering a delightful experience later on.
What to Serve With Rhubarb Dump Cake Recipe
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve alongside a light salad such as Cucumber Tomato Salad or enjoy it with Blueberry Bread Pudding.
Frequently Asked Questions
- Can I use frozen rhubarb? Yes, just thaw and drain excess moisture before using.
- How do I know when the cake is done? Look for a golden top and bubbling edges; a toothpick should come out clean.
- Can I substitute the yellow cake mix? Absolutely! Any cake mix can work, including gluten-free varieties.
- What should I serve it with? Ice cream or whipped cream are perfect companions.
- Can I make this ahead of time? Yes, prep it a day in advance and bake just before serving for the best texture.
Final Thoughts
There’s so much to love about this Rhubarb Dump Cake Recipe — from its simplicity to its delightful taste. I cherish serving it warm with a scoop of ice cream, letting the flavors meld seamlessly. I encourage you to try it out and share your results; I would love to hear how it turned out for you!
More Recipes You’ll Love
- Strawberry Rhubarb Pie – a perfect pairing with its sweet and tangy flavor
- Blueberry Rhubarb Muffins – explore another delicious way to use rhubarb
- Rhubarb Bread – enjoy the essence of rhubarb in this moist and tasty loaf
Rhubarb Dump Cake
Ingredients
Main Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 3 oz strawberry Jell-O
- 15.25 oz box yellow cake mix
- 1/2 cup unsalted butter melted
- 1/2 cup water
Instructions
Preparation
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- Spread chopped rhubarb evenly over the bottom of the prepared dish.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the strawberry Jell-O powder evenly on top of the sugar layer.
- Pour the dry yellow cake mix evenly over the Jell-O layer without stirring.
- Drizzle the melted butter evenly over the top of the cake mix.
- Pour the water evenly over everything to help moisten the top layer.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool for at least 10 minutes before serving.