Rhubarb Dump Cake

After you’ve tried this quick and easy rhubarb dump cake, you’ll never want to let rhubarb season come and go without making it. It involves just six ingredients—one of which is simply hot water—to make a cake that’s uniquely sweet and tangy, and that puts the flavor of rhubarb on beautiful display.

This rhubarb dump cake recipe takes all of 15 minutes to prepare, and then into the oven it goes, baking for 45 minutes. So once you have your half-dozen ingredients on hand, you’ll be just one hour away from enjoying your rhubarb dump cake. So let’s talk about what goes into this cake, then get to laying those ingredients.

Rhubarb Dump Cake Ingredients

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• Rhubarb: Use fresh chopped rhubarb for this recipe, and of course use just the stems of the ripe rhubarb plant. The leaves of rhubarb plants are indeed toxic, as everyone says, but don’t be too nervous: You’d need to eat more than a pound of them to cause any real damage.
• Sugar: You’ll use a cup of sugar, with standard white sugar being the best choice. You want plenty of sweetness to soften out and balance the tangy taste of the rhubarb.
• Strawberry gelatin: Strawberry and rhubarb are quite often found paired together. Why? Because they make a great pair flavor-wise! The strawberry gelatin adds just enough strawberry flavor to enhance the taste of the cake but not outshine the rhubarb.
• White cake mix: Use a standard package of store-bought white cake mix. It’s best not to use a sugar-free cake mix or any other such alternative.
• Butter: Make sure the butter is fully melted for use in this recipe, as you’ll be drizzling it over the top of the cake mix, and you need it to help moisten the mix.

Directions

Step 1: Arrange the rhubarb

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Preheat the oven to 350°F. Arrange the chopped rhubarb in a greased 13×9-inch baking dish.

Step 2: Add the sugar and gelatin

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In a small bowl, combine the sugar and gelatin powder, then sprinkle this mix over the rhubarb.

Step 3: Add the cake mix

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Next, sprinkle the dry cake mix over the gelatin mixture.

Step 4: Add the water and butter

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Then, evenly pour the hot water over the cake mix (do not stir the ingredients), and finally, drizzle it all with melted butter.

Step 5: Bake the cake

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Bake the rhubarb cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the dump cake cool in its pan on a wire rack, then enjoy.

Laura Scherb for Taste of Home

Rhubarb Dump Cake Variations

• Use yellow cake mix: If you prefer yellow cake to white cake—or if yellow is what you have on hand—you can swap it in.
• Try a different gelatin: Sure, strawberry and rhubarb go together like peas and carrots, but you will also love this cake if you use a raspberry, blueberry or blackberry gelatin. You can also take it further with a blackberry dump cake.
• Add fresh strawberries: To double down on the strawberry flavor, remove about one-third of the rhubarb and replace it with chopped strawberries.

How to Store Rhubarb Dump Cake

This rhubarb dump cake will keep fine at room temperature for a day or two, and will do well in the fridge for up to five days. Either way, store leftovers in an airtight container.

Can you freeze rhubarb dump cake?

The texture of this dump cake won’t be appetizing after it thaws out, so it’s best not to bother freezing leftovers. Just enjoy seconds instead!

Rhubarb Dump Cake Tips

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Why does my dump cake keep falling apart?

If the pieces of your rhubarb dump cake are too crumbly and are falling apart, then chances are, you’re serving it while it’s still warm. This cake does best when it has been allowed to fully cool to room temperature and rest for a while.

What should I serve with rhubarb dump cake?

While lots of foods pair well with this cake, we recommend you go with the classic, which is a scoop of homemade vanilla ice cream.

How many calories are in a serving of rhubarb dump cake?

The calories aren’t so bad here, actually. Assuming you portion this cake out into 12 servings, one serving has only about 300 calories.