Hey y'all! If you're craving a dessert that's equal parts sweet, tangy, and incredibly easy to whip up, you have to try this rhubarb dump cake. It's a no-fuss treat that's perfect for spring gatherings, summer picnics, or any time you want a cozy, homemade dessert without the hassle. With a buttery golden cake layer atop juicy, tart rhubarb, every bite is pure comfort. Let's get cooking!
Why You'll Love This Rhubarb Dump Cake
- Super easy to make—no fancy mixing required!
- Perfect balance of tart rhubarb and sweet cake topping.
- Ideal for potlucks, weeknight desserts, or family celebrations.
- Minimal prep, maximum flavor and texture—crispy, buttery, and fruity.
- Customizable with your favorite fruits or cake mixes.
Rhubarb Dump Cake Ingredients
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- 1 (3-ounce) package strawberry gelatin (like Jell-O)
- 1 box (15.25 ounces) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup water
Step-By-Step Directions for Rhubarb Dump Cake
Step 1: Prep the Pan and Rhubarb
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread the chopped rhubarb evenly over the bottom of the dish.
Step 2: Add Sugar and Gelatin
Evenly sprinkle the granulated sugar over the rhubarb. Then, sprinkle the strawberry gelatin on top of the sugar for that classic sweet-tart flavor.
Step 3: Top with Cake Mix
Carefully sprinkle the entire box of yellow cake mix over the rhubarb mixture, making sure to cover all the fruit.
Step 4: Add Butter and Water
Drizzle the melted butter evenly over the cake mix. Pour the water over everything to help moisten the cake mix and encourage even baking.
Step 5: Bake the Rhubarb Dump Cake
Bake for 40-45 minutes, or until the top is golden brown and bubbly. Let it cool for at least 15 minutes before serving for best texture.
Notes & Helpful Cooking Tips
- If rhubarb is out of season, you can use frozen rhubarb—just thaw and drain it first to avoid extra liquid (Bon Appétit: What to Do with Rhubarb).
- Try using white cake mix or vanilla cake mix for a different flavor profile.
- For a gluten-free option, swap in your favorite gluten-free cake mix (see Allrecipes: Best Gluten-Free Cake Mixes).
Rhubarb Dump Cake Variations
- Berry Rhubarb Dump Cake: Add 1 cup of sliced strawberries or raspberries for extra flavor and color.
- Apple-Rhubarb Dump Cake: Replace half the rhubarb with diced apples for a fall-inspired twist.
- Lemon Rhubarb Dump Cake: Use lemon cake mix and add 1 tablespoon lemon zest for a zesty upgrade.
Required Equipment for Rhubarb Dump Cake
- 9x13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
Storage Instructions and Shelf Life
Store leftover rhubarb dump cake tightly covered in the refrigerator for up to 4 days. To reheat, microwave individual servings for 30-45 seconds or warm in a 300°F (150°C) oven for 10 minutes.
Serving Recommendations & Pairings for Rhubarb Dump Cake
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with strong coffee or cold milk for a comforting treat.
- Sprinkle with chopped toasted almonds for added crunch.
Pro Tips for the Best Rhubarb Dump Cake
- For an extra crispy topping, add a handful of sliced almonds or oats before baking (King Arthur Baking: How to Make Crisp Toppings).
- Let the cake cool slightly before serving to allow the juices to thicken for perfect scooping.
- Double-check your rhubarb is ripe and not overly fibrous for the best texture and tartness.
Rhubarb Dump Cake FAQ
- Can I use frozen rhubarb in rhubarb dump cake?
- Yes! Just be sure to thaw and drain it well to prevent the cake from becoming watery.
- Can I make rhubarb dump cake ahead of time?
- Absolutely—prepare and bake as directed, then store in the fridge up to 2 days before serving. Reheat gently before enjoying.
- Do I have to use strawberry gelatin?
- No, but it does add a lovely flavor and color. You can substitute with raspberry or cherry gelatin, or use none for pure rhubarb flavor.
Prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 55 minutes
Ingredients
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 package (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ½ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Spread the chopped rhubarb evenly in the bottom of the prepared baking dish.
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3Sprinkle the granulated sugar over the rhubarb, then drizzle with vanilla extract.
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4Evenly sprinkle the dry yellow cake mix over the rhubarb and sugar layer.
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5Pour the melted butter and water evenly over the cake mix. Sprinkle with cinnamon and salt.
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6Bake for 45 minutes, or until the top is golden brown and the rhubarb is bubbling. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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