Here’s a simple and delicious Rhubarb Dump Cake recipe that’s sweet, tangy, and incredibly easy to make—just layer the ingredients and let the oven do the work!
Rhubarb Dump Cake
Prep Time: 10 mins | Cook Time: 45-50 mins | Servings: 8-10
Ingredients:
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4 cups fresh rhubarb, chopped (or frozen, thawed & drained)
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1 cup granulated sugar (adjust to taste)
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1 (3 oz) box strawberry or raspberry Jell-O (optional, for extra flavor)
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1 (15 oz) box yellow or white cake mix (dry, unprepared)
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1 cup water or Sprite/7-Up (for moisture)
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½ cup unsalted butter, melted
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1 tsp vanilla extract (optional)
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Vanilla ice cream or whipped cream (for serving)
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer the Rhubarb:
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Spread chopped rhubarb evenly in the dish.
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Sprinkle sugar and Jell-O powder (if using) over the rhubarb.
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Drizzle water or Sprite over the top (this helps create a saucy texture).
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Add the Cake Mix:
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Sprinkle the dry cake mix evenly over the rhubarb (do not stir).
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Drizzle melted butter over the cake mix, covering as much as possible.
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Bake:
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Bake for 45-50 minutes, until the top is golden brown and the rhubarb is bubbly.
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Serve Warm:
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Let cool slightly, then scoop into bowls and top with ice cream or whipped cream.
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Tips & Variations:
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Extra Fruity: Add 1 cup sliced strawberries with the rhubarb.
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Nutty Crunch: Sprinkle ½ cup chopped pecans or almonds on top before baking.
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Less Sweet: Reduce sugar to ½ cup if using very sweet fruit or Jell-O.
This Rhubarb Dump Cake is a fuss-free dessert that highlights the bright, tangy flavor of rhubarb with a buttery, cakey topping. Perfect for spring and summer! Let me know if you’d like any adjustments. 😊🍓