And here is the easiest spring dessert of all, sure to win hearts: Rhubarb Dump Cake-perfectly balanced tart rhubarb with a sweet and buttery topping. This really is the busy baker’s-and dessert lovers’-dream come true.
I had this rhubarb dessert for the first time at a friend’s barbecue. This warm, gooey cake topped with cold vanilla was absolutely irresistible. It gets its name from a straightforward preparation method: dump everything into a pan and bake.
This easy recipe is just so versatile for almost any occasion. The tart rhubarb is just the right off-set to the sweet cake mix. Perfect use for springtime rhubarb from your garden or market.
Well, let’s check this awesome rhubarb dump cake recipe, which no doubt will be your go-to come spring!
Introduction to Rhubarb Dump Cake
Rhubarb desserts have been popular for centuries in Europe. Dump cakes became popular in America during the 1960’s, during the same era that pre-packaged cake mixes really took off. The two together created a match made in culinary heaven.
Rhubarb Dump Cake layers tart rhubarb with dry cake mix and butter. The result is somewhat cobbler-like in nature: all crunchy on top and gooy underneath. Simplicity and flavor contrast have combined to make this a home cook’s favorite.
It does have the perfect balance between sweet and sour, with all the flavor of rhubarb but none of the muss of pie. Impressive yet effortlessly charming, the sort of dessert the most seasoned baker or kitchen novice can apparently master in an instant.
Ingredients You’ll Need for Rhubarb Dump Cake
This dessert is all about rhubarb-whereas fresh rhubarb means crunchiness in the dessert, frozen rhubarb means quick preparation and immediate success of this sweet-and-sour dessert.
Cake mix needed for the base: dump cake mix. Yellow mix is preferred; however, white or vanilla works great, too. That requires butter for that crispy top layer.
Sugar mellows the tartness of the rhubarb, while cinnamon adds its soft spice. Chopped walnuts or pecans, if desired, add more richness. All these put together make for a spectacularly balanced dessert.
Variations and Additions to Enhance Your Rhubarb Dump Cake
And playing around with different takes on rhubarb dump cake yields some surprises: mixing strawberries in with the rhubarb works a perfect balance between sweet and sour; for a tropical version, add diced pineapple or mango to the bottom.
Spices can really add to rhubarb dump cake flavors. Sprinkle cinnamon, nutmeg, or ginger over the fruit layer before adding the cake mix to add some warmth and depth. Grate a little lemon or orange zest into the fruit mixture for a bit of that zest.
Top your rhubarb dump cake with a streusel of extra crunchy goodness made from oats, brown sugar, and butter. Once done, you can drizzle with caramel sauce or even top with ice cream.
Get creative with your fruit and spice mixtures to build your variations of this rhubarb dump cake and play with the toppings for some of those really unusual, delicious desserts that will have your family and friends just raving over them.
Serving Suggestions and Storage Tips
This dump cake is best served warm out of the oven with cold vanilla ice cream on the side. Sprinkle a little cinnamon or nutmeg on top, if desired. Whipped cream’s great on top, too; it’s a pretty flavor and texture.
Store leftovers by tightly wrapping with plastic wrap or in airtight container. Keeps fresh for 5 days in refrigerator. Reheat individual portions for 20-30 seconds in the microwave. Freeze in portions for long-term storage; each should be wrapped in plastic first and then in a freezer bag for ease at any moment you want some. Thaw a piece overnight in the fridge and warm briefly before eating.
If done right, this treat should last a few days.
Nutritional Information and Dietary Considerations
A serving of this Rhubarb Dump Cake is about 300-350 calories. Since that is pretty sweet, this would be your treat. Rhubarb in itself is super low-calorie, high in fiber. This is a good dessert to get it in there.
It’s not forbidden even for those people who take a special diet. If one needs gluten-free cheesecake, they have to replace the usual flour with gluten-free all-purpose flour. Now many brands have gluten-free cheesecake mixes for convenience. Maybe the texture will be a bit different but equally delicious.
This can also be made vegan. Swap out the butter for some coconut oil, or a vegan margarine. Take a mix of cake that is vegan, or make one. Replace the dairy products with non-dairy items: almond milk or coconut cream.
These changes make this cake perfect for several diets. They don’t really cut down calories or such, though. Just remember, it’s dessert, so go ahead and indulge in a bit!
Dear Reader
This rhubarb dump cake is one of those seasonal baking treasures, which tends to present the fruit with all its sour-sweet greatness. Among the positives of this cake are speed and flexibility for any occasion.
Don’t overlook this versatile dessert when exploring seasonal options. Its simplicity makes it perfect for busy cooks. The vibrant rhubarb flavor will impress even discerning palates.
Try some creative spins on this with some of your own favorite fruits or spices. This may just become one of your staples for dessert: rhubarb dump cake.
Baking should be enjoyable and stress-free. This cake embodies that spirit. It offers a delightful treat without complicated techniques or hard-to-find ingredients.
Next time you go to the market, pick up a fresh bunch of rhubarb and give this a go, and you’ll most likely love the results like I do!
Rhubarb Dump Cake Recipe
Course: Dump Cakes8-10
servings10
minutes40
minutes300-320
kcalIngredients
4 cups fresh rhubarb, diced
1 cup granulated sugar
1 box yellow cake mix (around 15.25 oz)
1 cup water
1/2 cup unsalted butter, melted
1 teaspoon ground cinnamon (optional, for a warm spice twist)
1/4 teaspoon salt
Steps
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Layer the rhubarb evenly across the bottom of the prepared dish.
- Sprinkle sugar over the rhubarb, ensuring it’s distributed evenly.
- Pour the dry cake mix directly on top of the rhubarb and sugar layer, spreading it out evenly with a spoon or spatula.
- Drizzle water over the top of the cake mix. It might look uneven, but don’t worry—that’s the magic of a dump cake!
- Evenly drizzle melted butter over the entire cake mix layer.
- Sprinkle cinnamon over the top for a little added warmth, if desired. A pinch of salt will balance the sweetness perfectly.
- Bake in the preheated oven for 40–45 minutes or until the top is golden brown and slightly crisp. The rhubarb filling should be bubbly.
- Let cool slightly before serving, though it’s delicious warm!
Can I use frozen rhubarb in this beautiful recipe? Adjust water?
Yes, you can absolutely use frozen rhubarb in this recipe! Frozen rhubarb works wonderfully, but there are a few key adjustments:
Thaw the Rhubarb:
Let the rhubarb thaw completely and drain any excess liquid. Frozen rhubarb tends to release more water, and if you skip this step, your dessert could end up too watery.
Adjust the Water:
Since frozen rhubarb retains some moisture even after thawing, you can reduce the water in the recipe from 1 cup to 3/4 cup. If the rhubarb is still quite wet, you might go as low as 1/2 cup.
Taste Test the Sweetness:
Frozen rhubarb can be slightly tarter than fresh, so consider adding an extra tablespoon or two of sugar if you like a sweeter dessert.
With these tweaks, your rhubarb dump cake will come out just as beautifully as if you’d used fresh rhubarb!
We love rhubarb, can we double the amount of rhubarb in this recipe?
Hi Susan! You can definitely add a bit more rhubarb if you love the tartness, but doubling it might throw off the balance. The extra moisture could make the bottom layer too wet and affect the bake. If you want a stronger rhubarb flavor, I’d suggest adding 1 to 1 ½ extra cups — just enough to boost the fruit without overwhelming the structure of the cake. I’ve done that myself a few times and it still bakes up beautifully 🍰
This was really good, especially after adding the spices and lemon zest. However, a whole cup of sugar sounded waaay too much, 1/2 cup turned out to be perfect for me!
Hi DeeDee,
Love hearing how you made it your own! The lemon zest and extra spices sound like a perfect touch 🍋✨ And yes the sugar can definitely be adjusted depending on the sweetness you like (and how tart your rhubarb is). I sometimes cut it down too when my rhubarb’s on the sweeter side. Thanks for sharing your version, it might inspire others to tweak it to their taste as well.
If I wanted to add the streusel on top, would I do it before baking or after? And how much would I do??
Hi Tammy! You’ll want to sprinkle the streusel on before baking so it gets golden and crisp in the oven. I usually do about ¾ to 1 cup across the top, just enough to give good coverage without hiding the fruit completely. Let me know how it turns out if you try it 🍓✨