Rhubarb Dump Cake Recipe

Introduction

Rhubarb dump cake is an easy, comforting dessert that combines tart rhubarb with a buttery, sweet cake topping. With minimal prep and a simple assembly, it’s perfect for busy days or when you want a homemade treat without fuss.

Ingredients

• 4 cups fresh or frozen rhubarb, chopped
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon (optional)
• 1 pinch nutmeg (optional)
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large mixing bowl, combine the chopped rhubarb and granulated sugar, stirring gently to coat all pieces evenly.
3. Step 3: Spread the yellow cake mix evenly over the sugar-coated rhubarb in the bowl or directly in your baking dish if preferred.
4. Step 4: In a separate small bowl, whisk together the melted butter, vanilla extract, and lemon juice.
5. Step 5: Drizzle the butter mixture evenly over the cake mix layer to ensure it moistens the topping evenly.
6. Step 6: Sprinkle the ground cinnamon and nutmeg over the top if using, adding a hint of warm spice.
7. Step 7: Place the assembled cake in the preheated oven and bake for 45 to 50 minutes, until the top is golden and the filling is bubbly.
8. Step 8: Remove from the oven and let it cool slightly before serving.
9. Step 9: Serve warm, ideally with a scoop of vanilla ice cream for the perfect contrast.

Tips & Variations

• Use frozen rhubarb straight from the freezer; no need to thaw before baking.
• Add fresh or frozen strawberries for a bright, sweet twist.
• For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
• If you prefer less sweetness, reduce the sugar to 1/2 cup.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds or warm the entire dish in a 350°F (175°C) oven until heated through. The cake topping can lose some crunch after refrigeration but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rhubarb instead of frozen?

Yes, fresh rhubarb works wonderfully. Just wash, trim, and chop it into bite-sized pieces before using.

Do I have to use yellow cake mix?

The yellow cake mix adds a buttery, sweet topping easily. If preferred, you can substitute with a white cake mix or even a spice cake mix for different flavor profiles.

Rhubarb Dump Cake Recipe

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★★★★★

5 from 77 reviews

This Rhubarb Dump Cake is a simple, rustic dessert that combines tart rhubarb with a sweet, buttery cake topping. With minimal prep time and straightforward layering, it bakes into a deliciously moist and flavorful dish perfect to serve warm with vanilla ice cream.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit Filling

• 4 cups fresh or frozen rhubarb, chopped into bite-sized pieces
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

Spices

• 1 teaspoon ground cinnamon (optional)
• 1 pinch nutmeg (optional)

Cake Topping

• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. Layer Rhubarb and Sugar: In a large mixing bowl, combine the chopped rhubarb with granulated sugar, making sure all pieces are coated evenly to balance the tartness.
3. Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the sugared rhubarb, creating a uniform layer without mixing them together.
4. Prepare Butter Mixture: In a separate bowl, whisk together the melted unsalted butter, vanilla extract, and fresh lemon juice to enhance flavor and moisture.
5. Drizzle Butter: Pour the butter mixture evenly over the cake mix layer to ensure the cake topping bakes moist and rich.
6. Sprinkle Spices: Sprinkle ground cinnamon and nutmeg over the top for an optional warm spice notes that complement the rhubarb’s tartness.
7. Bake: Place the assembled cake in the preheated oven and bake for 45 to 50 minutes or until the top is golden and bubbly, watching for the delicious aroma as a sign of readiness.
8. Serve: Allow the dump cake to cool slightly; serve warm, ideally topped with a scoop of vanilla ice cream for a comforting dessert experience.

Notes

• You can use fresh or frozen rhubarb; if frozen, no need to thaw before baking.
• Adjust sugar according to the tartness of your rhubarb and your sweetness preference.
• For a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix of equal quantity.
• Adding vanilla ice cream or whipped cream on serving elevates the dessert.
• Store leftovers covered in the refrigerator and consume within 3 days for best quality.

Keywords: rhubarb dump cake, easy rhubarb dessert, quick dessert recipe, rhubarb cake, yellow cake mix dessert, simple bake, fruit dump cake