Rhubarb Dump Cake

When I think of comfort food, the first dish that comes to mind is Rhubarb Dump Cake. There’s something so nostalgic and inviting about the combination of tart rhubarb and a sweet, buttery cake topping. Growing up, my grandmother made this dish for family gatherings, filling the house with an irresistible aroma that drew everyone into the kitchen. It was a true centerpiece of our spring celebrations, especially when rhubarb was in season. This cake is not only easy to make, but it also captures the essence of warm memories spent with loved ones around the table.

What You Need for Rhubarb Dump Cake

Gathering the ingredients for Rhubarb Dump Cake is part of the fun! Each component plays a vital role in building flavor and texture. The rhubarb is the star of the show, bringing that signature tartness, while the sugar balances it out perfectly. The yellow cake mix adds a delightful sweetness and a fluffy texture, making it a wonderful base for this delicious dessert.

• 4 cups fresh rhubarb (1 to 1¼ pounds, small diced): The main ingredient that provides tartness and texture.
• 1½ cups granulated sugar: This balances the tartness of the rhubarb and adds sweetness.
• 2 tablespoons cornstarch: Helps thicken the filling, creating a luscious texture.
• 1 teaspoon vanilla extract: Adds depth and warmth to the overall flavor.
• 1 cup water (divided): Necessary for the cake’s moisture and consistency.
• 15.25 ounces yellow cake mix (super moist): A quick and easy base that creates a light, fluffy topping.
• 1 cup unsalted butter, melted: Provides richness and helps brown the cake mix.

Step by Step Instructions for Rhubarb Dump Cake

Making Rhubarb Dump Cake is as easy as 1-2-3! Follow these simple steps to create a delicious dessert that everyone will love. You’ll be amazed at how quickly this comes together!

1. Preheat the oven to 375°F. This initial step is crucial as it ensures your cake bakes evenly. Make sure your oven is at the right temperature before you start.

2. Spray a 9×13 pan with baking spray. This prevents the cake from sticking to the pan and makes serving so much easier later on.

3. Combine the diced rhubarb, sugar, ½ cup water, cornstarch, and vanilla extract in a large bowl. Stir to combine evenly. This mixture will create a delicious filling for your cake, so make sure all the ingredients are well blended.

4. Pour the mixture into your prepared pan. Spread it out evenly so that every slice has a good balance of filling.

5. Evenly sprinkle the boxed yellow cake mix over the top of the rhubarb mixture. If needed, you can spread the cake mix to ensure that all the fruit is covered in an even layer. This helps to create a moist, flavorful topping that complements the filling.

6. Drizzle the remaining ½ cup of water evenly over the layer of yellow cake mix. This step is key to ensuring that the cake mix hydrates properly during baking.

7. Carefully drizzle the melted butter evenly over the water and yellow cake mix. This will help the topping become golden and crispy.

8. Bake for 45 minutes or until golden and bubbly. Keep an eye on it as it bakes; the top should turn a lovely golden brown and the filling should be bubbling.

9. Remove the rhubarb dump cake from the oven and allow it to rest on the counter for 15 minutes before serving. This resting time enhances the flavor and allows the cake to set, making it easier to cut into squares.

Helpful Hints

Here are some helpful hints to ensure your Rhubarb Dump Cake turns out perfectly every time!

• Storage: Leftover cake should be stored in an airtight container in the fridge, and it’s usually best consumed within three days for optimal taste.
• Freezing: You can freeze the cake for up to two months. Just make sure to wrap it tightly in plastic wrap before placing it in a freezer-safe container.
• Pairing: This cake goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness of the rhubarb.
• Ingredient Substitution: If you want to experiment, you can replace rhubarb with other fruits like strawberries or peaches, keeping the same method.
• Watch the Baking Time: Every oven is different. Make sure to check your cake a few minutes before the suggested baking time ends to prevent over-baking.
• Serving Warm: Serving it warm enhances the flavors, making it an even more delightful treat.
• Oven Calibration: If you’re not sure your oven’s accurate, it’s a good idea to double-check with an oven thermometer, especially for baked goods.

Serving Ideas for Rhubarb Dump Cake

When it comes to serving Rhubarb Dump Cake, the possibilities are endless! Here are some delicious ideas to elevate your dessert experience:

• Whipped Cream: A generous dollop of whipped cream adds a light, airy touch to the tart cake.
• Vanilla Ice Cream: Pairing this cake with a scoop of creamy vanilla ice cream creates a delightful contrast of temperatures and textures.
• Fresh Berries: Fresh strawberries or blueberries sprinkled on top add a pop of color and enhance the fruity flavor.
• Tea or Coffee: Serve slices of this cake alongside a warm cup of tea or coffee for a cozy afternoon treat.
• Picnic Treat: Perfect for outdoor gatherings, Rhubarb Dump Cake is easy to transport and share among friends.
• Spring Celebrations: This cake is an ideal dessert for springtime events, family reunions, or holiday brunches.
• Leftover Breakfast: Enjoy a slice for breakfast the next day with your morning coffee for a sweet start!

FAQ

Conclusion

The Rhubarb Dump Cake is a fantastic dessert that beautifully blends sweet and tart flavors while being incredibly easy to prepare. It’s a perfect choice for any gathering, offering comfort and nostalgia in every bite. I encourage you to try making this delightful cake for your next family event or cozy evening at home. You won’t regret savoring each delicious slice!

Rhubarb Dump Cake

The perfect comfort food awaits with this Rhubarb Dump Cake. It's a simple yet delicious dessert that combines tart rhubarb with a sweet, buttery topping. Ideal for any occasion, this easy-to-make cake will satisfy your sweet cravings tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups fresh rhubarb (1 to 1¼ pounds, small diced)
• 1.5 cups granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup water (divided)
• 15.25 ounces yellow cake mix super moist (I used Betty Crocker)
• 1 cup unsalted butter (melted)

Equipment

• Cutting Board
• Frying pan
• Wooden Spoon
• Oven
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 375°F. This initial step is crucial as it ensures your cake bakes evenly. Make sure your oven is at the right temperature before you start.
2. Spray a 9×13 pan with baking spray. This prevents the cake from sticking to the pan and makes serving so much easier later on.
3. Combine the diced rhubarb, sugar, ½ cup water, cornstarch, and vanilla extract in a large bowl. Stir to combine evenly. This mixture will create a delicious filling for your cake, so make sure all the ingredients are well blended.
4. Pour the mixture into your prepared pan. Spread it out evenly so that every slice has a good balance of filling.
5. Evenly sprinkle the boxed yellow cake mix over the top of the rhubarb mixture. If needed, you can spread the cake mix to ensure that all the fruit is covered in an even layer. This helps to create a moist, flavorful topping that complements the filling.
6. Drizzle the remaining ½ cup of water evenly over the layer of yellow cake mix. This step is key to ensuring that the cake mix hydrates properly during baking.
7. Carefully drizzle the melted butter evenly over the water and yellow cake mix. This will help the topping become golden and crispy.
8. Bake for 45 minutes or until golden and bubbly. Keep an eye on it as it bakes; the top should turn a lovely golden brown and the filling should be bubbling.
9. Remove the rhubarb dump cake from the oven and allow it to rest on the counter for 15 minutes before serving. This resting time enhances the flavor and allows the cake to set, making it easier to cut into squares.

Notes

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.

Fresh rhubarb can sometimes have strings similar to celery that you can just pull off with a sharp paring knife. Usually, it is the larger stalks that have more strings. The smaller, more tender stalks can easily be sliced or diced without removing them.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your rhubarb cake as the suggested baking time approaches.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.