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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.

Ingredients

Scale

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.

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