When we’re craving something sweet but don’t want to spend hours in the kitchen, this rhubarb dump cake becomes our absolute lifesaver. This incredibly simple dessert combines tart rhubarb with a buttery cake topping that practically makes itself – hence the name “dump” cake. You’ll literally dump the ingredients together and let the oven work its magic.
We love how this recipe transforms humble rhubarb stalks into a bubbling, golden dessert that tastes like it took all day to prepare. The beauty lies in its simplicity: fresh rhubarb gets topped with cake mix and butter, creating layers of texture that’ll have everyone asking for seconds.
Whether you’re dealing with an abundance of garden rhubarb or simply want a foolproof dessert that delivers maximum flavor with minimal effort, this dump cake checks every box. It’s perfect for potlucks, family dinners, or those moments when you need something comforting without the fuss.
Ingredients
We’ve kept our ingredient list simple and straightforward for this rhubarb dump cake. Each component plays a crucial role in creating the perfect balance of tart fruit and sweet cake topping.
For the Rhubarb Layer
- 4 cups fresh rhubarb, diced into ½-inch pieces
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Cake Topping
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- ¼ cup water
- 1 large egg
- ½ teaspoon ground cinnamon
- 2 tablespoons brown sugar for sprinkling
Equipment Needed
Creating our rhubarb dump cake requires minimal kitchen equipment, making this dessert accessible for bakers at any skill level. We need just a few basic tools to achieve perfectly bubbly and golden results.
Essential baking equipment includes:
- 9×13 inch baking dish – This exact size ensures even cooking and proper layering of our ingredients
- Standard kitchen oven – Preheated to 350°F (175°C) for consistent baking temperature
- Measuring cups and spoons – Accurate measurements guarantee the perfect balance of flavors
- Cutting board and knife – Fresh rhubarb requires proper dicing for uniform texture
- Microwave or small stovetop pot – Melting butter becomes effortless with either option
Optional but helpful tools:
- Large mixing bowl – Some bakers prefer combining certain ingredients before layering
- Cooking spray or butter wrapper – Greasing the baking dish prevents sticking
We recommend using a metal or glass 9×13 inch pan rather than ceramic, as these materials conduct heat more efficiently. The standard rectangular shape allows our cake mix to distribute evenly over the rhubarb layer, creating that signature dump cake texture we love.
Most home kitchens already contain these basic items, making our rhubarb dump cake an accessible dessert option. The beauty of this recipe lies in its simplicity, requiring no specialized equipment or complicated techniques to achieve bakery quality results.
Instructions
We’ll walk you through the straightforward process of creating this delicious rhubarb dump cake. Our step by step approach ensures perfect results every time.
Prep the Rhubarb
Start by washing the fresh rhubarb thoroughly under cold running water. Pat the stalks dry with paper towels and trim away any leaves or brown ends. Dice the rhubarb into ½ inch pieces using a sharp knife on your cutting board.
Combine the diced rhubarb with 1 cup granulated sugar in a large bowl. Add the cornstarch and vanilla extract to the mixture. Sprinkle the salt over everything and toss gently until the rhubarb pieces are evenly coated. Set this mixture aside for 5 minutes to allow the rhubarb to release its natural juices.
Prepare the Baking Dish
Preheat your oven to 350°F (175°C) while you prepare the other components. Grease your 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
Pour the prepared rhubarb mixture into the greased baking dish. Spread the fruit evenly across the bottom using a spatula or large spoon. The rhubarb should form a uniform layer that covers the entire base of the pan.
Create the Cake Layer
Empty the entire box of yellow cake mix into a medium bowl. Add the egg and water to the dry mix. Pour in the melted butter gradually while stirring to create a slightly lumpy batter.
Spoon the cake batter evenly over the rhubarb layer in dollops. Use the back of your spoon to gently spread the batter without disturbing the fruit underneath. Sprinkle the ground cinnamon and brown sugar evenly across the top for extra flavor and texture.
Bake the Dump Cake
Place the baking dish on the center rack of your preheated oven. Bake for 45 to 50 minutes until the top turns lightly golden and the rhubarb bubbles around the edges.
Check for doneness by inserting a toothpick into the cake layer. The toothpick should come out with just a few moist crumbs attached. Remove the dump cake from the oven and let it cool for 10 minutes before serving warm with vanilla ice cream.
Serving Suggestions
We recommend serving this warm rhubarb dump cake immediately after it cools for about 10 minutes. The contrast between the hot cake and cold vanilla ice cream creates the perfect temperature balance that enhances both the tart rhubarb and sweet cake flavors.
Vanilla ice cream remains our top pairing choice because its creamy texture complements the cake’s slightly rustic crumb. We suggest scooping generous portions alongside each serving to create that classic comfort food experience your guests expect.
Whipped cream with fresh lemon zest offers an elegant alternative for special occasions. The citrus brightness cuts through the richness while adding a sophisticated touch that elevates this simple dessert. We like to grate the lemon zest directly over each portion for maximum aromatic impact.
Heavy cream or vanilla custard poured over warm slices creates an indulgent experience perfect for weekend family dinners. The liquid additions soak into the cake layers and create additional moisture that many find irresistible.
We often dust individual servings with powdered sugar for visual appeal during dinner parties. This simple garnish makes the dessert photograph beautifully and adds a professional bakery appearance without extra effort.
Fresh strawberry slices work wonderfully as a colorful garnish that reinforces the berry flavors from the strawberry gelatin. We arrange them in a fan pattern on the plate for an attractive presentation that guests always appreciate.
Consider serving portions in shallow bowls rather than plates when offering liquid accompaniments like cream or custard. This prevents spillage and makes the dessert easier to enjoy with a spoon.
Storage Instructions
We recommend storing your rhubarb dump cake properly to maintain its delicious flavor and texture. Different storage methods offer varying timeframes for enjoying this dessert.
Room Temperature Storage
For short term storage, we can keep the rhubarb dump cake at room temperature for 1 to 3 days. Place the cake in an airtight container or wrap it securely with plastic wrap to prevent moisture loss. When preparing the dessert for gatherings, we can make it up to 8 hours in advance without needing refrigeration.
Refrigerator Storage
We achieve the best results by storing our rhubarb dump cake in the refrigerator for up to 4 days. Cover the cake with a tight fitting lid or aluminum foil to maintain freshness. Refrigerating the cake overnight allows the flavors to meld together beautifully, creating an even more delicious dessert.
Freezer Storage
For long term storage, we can freeze the rhubarb dump cake for up to 2 to 3 months. Wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn and preserve quality.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | 1-3 days | Airtight container or plastic wrap |
| Refrigerator | Up to 4 days | Tight-fitting lid or foil cover |
| Freezer | 2-3 months | Double wrap with plastic and foil |
Serving After Storage
We find this dessert tastes best when served warm, though it becomes easier to cut and serve after refrigerating for a few hours. When serving from refrigerated storage, we can allow the cake to come to room temperature or warm it slightly in the oven for optimal enjoyment. Pair the stored cake with vanilla ice cream or whipped cream to enhance the flavors just as we would with a freshly baked dessert.
Recipe Variations
We love how adaptable this classic rhubarb dump cake recipe can be to suit different tastes and dietary needs. These variations allow you to create unique flavor combinations while maintaining the same simple preparation method.
Strawberry Rhubarb Dump Cake
This popular variation transforms our basic recipe into an even more colorful and flavorful dessert. We replace the vanilla extract with strawberry Jell-O powder to enhance both the taste and visual appeal. Use one 3-ounce package of strawberry Jell-O mixed directly with the rhubarb layer before adding the sugar and cornstarch. The strawberry flavor complements the tart rhubarb beautifully while creating an attractive pink hue throughout the cake. We can also add 1 cup of fresh or frozen strawberries to the rhubarb mixture for extra fruit chunks and natural sweetness.
Rhubarb Peach Dump Cake
Adding peaches creates a delightful summer variation that balances the rhubarb’s tartness with natural sweetness. We incorporate 1 to 2 cups of sliced fresh or frozen peaches into the rhubarb layer along with our other ingredients. Reduce the granulated sugar to ¾ cup since peaches add their own sweetness to the mixture. The peaches should be sliced into ½-inch pieces to match the rhubarb size for even cooking. This combination works especially well when both fruits are in peak season during late spring and early summer months.
Sugar-Free Version
We can easily adapt this recipe for those following sugar-restricted diets without sacrificing flavor. Replace the granulated sugar with an equal amount of erythritol or stevia-based sugar substitute that measures cup for cup like sugar. Use sugar-free yellow cake mix instead of regular cake mix to further reduce the sugar content. We recommend adding an extra ¼ teaspoon of vanilla extract to enhance the overall sweetness perception. Keep in mind that sugar-free versions may have a slightly different texture and browning pattern but will still deliver the same satisfying dump cake experience.
Tips for Perfect Rhubarb Dump Cake
Mastering the art of rhubarb dump cake requires attention to key details that transform this simple dessert into a showstopping treat. Our years of testing have revealed exact techniques that guarantee consistent results every time.
Choose the Right Rhubarb Preparation
Fresh rhubarb delivers the best texture and flavor for our dump cake. When using frozen rhubarb as a substitute, we always ensure it’s completely thawed before adding to the dish. Excess moisture from improperly thawed rhubarb can create soggy patches throughout the finished cake. We recommend patting thawed rhubarb dry with paper towels to remove any lingering ice crystals or excess liquid.
Master the Layering Technique
Even distribution of each layer creates the perfect balance of flavors and textures we’re after. Starting with the rhubarb base, we spread the fruit evenly across the bottom of our greased 9×13-inch baking dish. Sugar and gelatin should be sprinkled uniformly over the rhubarb to ensure every bite contains the right amount of sweetness. Our cake mix layer requires careful attention to avoid creating bare spots that could lead to uneven browning.
Perfect Your Butter Application
Melted butter coverage determines whether we achieve that coveted crisp, golden top. We pour the melted butter evenly across the entire surface of the cake mix, paying special attention to corners and edges where coverage often falls short. Using a spoon to drizzle butter in a back-and-forth pattern helps us achieve complete coverage without disturbing the cake mix layer beneath.
Safety First with Rhubarb Handling
Rhubarb leaves and roots must never make their way into our dessert as they contain harmful compounds. We always discard these parts completely and use only the red or pink stalks for our cake. Washing rhubarb thoroughly before chopping removes any dirt or debris that might affect the final taste.
Optimize Your Make-Ahead Strategy
Planning ahead actually improves our rhubarb dump cake’s flavor profile. We often prepare the cake a day in advance and store it covered in the refrigerator. Overnight chilling allows the fruit flavors to meld beautifully with the cake layers, creating deeper, more complex taste notes. Room temperature serving brings out the best flavors, so we remove the cake from the refrigerator 30 minutes before serving.
Temperature and Timing Precision
Our oven temperature of 350°F provides the ideal heat for proper browning without burning the top layer. Baking times typically range from 45 to 60 minutes, but we always test doneness with a toothpick inserted into the center. The toothpick should come out clean or with just a few moist crumbs clinging to it. Golden brown coloring across the entire surface signals that our dump cake has reached perfection.
Conclusion
We’ve shown you how this simple rhubarb dump cake transforms basic pantry ingredients into an impressive dessert that’ll have everyone asking for seconds. The beauty lies in its foolproof nature – even novice bakers can create something that tastes like it took hours to prepare.
Whether you’re rushing to prepare for unexpected guests or need a reliable dessert for your next gathering this recipe delivers every time. The versatility we’ve outlined means you can adapt it to whatever fruit you have on hand or dietary preferences you need to accommodate.
Your kitchen adventures just got easier and more delicious. This dump cake proves that the best desserts don’t always require the most complicated techniques – sometimes the simplest approach yields the most satisfying results.
Frequently Asked Questions
What is a rhubarb dump cake?
A rhubarb dump cake is a simple dessert made by layering diced fresh rhubarb mixed with sugar and cornstarch in a baking dish, then topping it with cake mix batter. The ingredients are literally “dumped” into the pan, making it an easy, no-fuss dessert that creates a delicious combination of tart fruit and sweet cake topping.
How long does it take to make rhubarb dump cake?
The preparation time for rhubarb dump cake is minimal, requiring only about 15-20 minutes to prep ingredients and assemble. The cake bakes for 45-50 minutes at 350°F (175°C). Including cooling time of 10 minutes before serving, you can have this dessert ready in about 1 hour and 15 minutes total.
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb, but make sure it’s completely thawed and patted dry before using. Frozen rhubarb contains more moisture, which can make the cake soggy if not properly drained. Fresh rhubarb is recommended for optimal flavor and texture, but frozen works as a convenient substitute.
How should I store leftover rhubarb dump cake?
Store rhubarb dump cake at room temperature for 1-3 days in an airtight container, or refrigerate for up to 4 days covered with foil or a tight lid. For long-term storage, wrap tightly in plastic wrap and aluminum foil, then freeze for 2-3 months. Reheat gently before serving for best taste.
What are some popular variations of rhubarb dump cake?
Popular variations include Strawberry Rhubarb Dump Cake (adding strawberries and strawberry Jell-O powder) and Rhubarb Peach Dump Cake (combining rhubarb with sweet peaches). You can also make a sugar-free version using erythritol or stevia and sugar-free cake mix for those with dietary restrictions while maintaining the simple preparation method.
What should I serve with rhubarb dump cake?
Serve warm rhubarb dump cake with vanilla ice cream for the best contrast of temperatures. Other excellent accompaniments include whipped cream with fresh lemon zest, heavy cream, vanilla custard, or a dusting of powdered sugar. Fresh strawberry slices can enhance presentation, and shallow bowls work well for liquid accompaniments.
What equipment do I need to make rhubarb dump cake?
Essential equipment includes a 9×13 inch baking dish (metal or glass preferred), standard oven, measuring cups and spoons, cutting board and knife for dicing rhubarb, and microwave or stovetop for melting butter. Optional helpful tools include a large mixing bowl and cooking spray for greasing the pan.
Can I make rhubarb dump cake ahead of time?
Yes, rhubarb dump cake can be made a day in advance, which actually improves the flavor as ingredients meld together. Store covered at room temperature or refrigerated. The cake tastes best when served warm, so gently reheat before serving or allow it to come to room temperature if preferred.
