Description
Rhubarb Dump Cake is a simple, rustic dessert that layers tart rhubarb, sweet cake mix, and butter for a no-fuss treat. With minimal prep and maximum flavor, it’s the perfect spring or summer dessert served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 4 cups fresh or frozen rhubarb, chopped
- 1 cup granulated sugar
- 1 (3 oz) package strawberry or raspberry flavored gelatin (optional, for added sweetness and color)
- 1 box yellow or white cake mix
- 3/4 cup (170g) unsalted butter, melted
- 1/4 cup water (optional, if rhubarb is very dry)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread chopped rhubarb evenly in the bottom of the prepared dish.
- Sprinkle sugar evenly over the rhubarb.
- If using, sprinkle gelatin over the sugar layer.
- Evenly distribute the dry cake mix over the top—do not mix it in.
- Drizzle the melted butter evenly across the entire surface of the cake mix.
- If the mixture looks dry, drizzle a bit of water over the top to help with moisture.
- Bake for 45–50 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let cool slightly before serving. Best enjoyed warm with ice cream or whipped cream.
Notes
- Frozen rhubarb can be used—no need to thaw.
- Adding flavored gelatin enhances sweetness and color, but it’s optional.
- For a crispier top, use cold sliced butter instead of melted butter.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: rhubarb dump cake, easy rhubarb dessert, spring dessert, fruit dump cake, cake mix recipe