If you’ve never had a rhubarb dump cake, you’re seriously missing out. It’s that magical dessert where you just toss everything together—no fancy mixing, no stress—and somehow it comes out tasting like your grandma’s best recipe. The tart kick from the rhubarb mixed with that buttery cake topping? Oh man, it’s the kind of combo that keeps you sneaking forkfuls straight from the pan.
TABLE
Table of Contents
What Is Rhubarb Dump Cake?
Okay, so here’s the deal—rhubarb dump cake isn’t really a cake in the traditional sense. It’s more like the laid-back cousin of cobbler. You “dump” the ingredients into the pan (literally, no mixing bowls needed), let the oven do its magic, and boom—you’ve got a warm, gooey dessert with a golden, buttery topping.
What makes it special? The rhubarb. That tangy, slightly sour bite balances all the sweetness from the cake mix and sugar. It’s like the ultimate sweet-tart match-up, and honestly, it hits different compared to your usual fruit desserts.
Ingredients You’ll Need
You don’t need a laundry list for this one—just a few basics and you’re golden.
- Rhubarb – fresh or frozen, chopped into chunks.
- Sugar – helps tame that tart bite.
- Cake Mix – yellow or white mix works best.
- Butter – melted or sliced, because butter makes everything better.
Fresh vs. Frozen Rhubarb
Both work fine! Fresh has that bright punch, while frozen makes this cake a year-round treat.
Cake Mix Choices
Yellow cake mix = richer, buttery flavor. White mix = lighter, sweeter vibe.
Flavor Boosters
A sprinkle of cinnamon or a handful of strawberries takes this cake to the next level.
Step-by-Step Instructions
Prepping the Rhubarb
Chop it up, toss it in the pan, and sprinkle with sugar. That’s your tangy base.
Layering the Dump Cake
Next comes the cake mix—just pour it right on top. No stirring, no fuss. Add butter over the mix, either melted or in thin slices.
Baking Tips for Perfect Results
Pop it in the oven at 350°F for about 40–45 minutes. You’ll know it’s ready when the top looks golden and crispy, and the edges are bubbling with that sweet-tart goodness.
Serving Ideas for Rhubarb Dump Cake
Classic Comfort: With Vanilla Ice Cream
Warm cake + cold ice cream = total crowd-pleaser.
Lighter Option: Fresh Whipped Cream
Fluffy, sweet, and just enough to balance the tart rhubarb.
Summer Twist: Strawberry Pairing
Add fresh strawberries on top for that sweet-tart, “farmers market” vibe.
Storage and Leftover Tips
Pop leftovers in the fridge, covered, and they’ll keep 3–4 days. Warm it up in the microwave, and it tastes just as cozy.
Variations of Rhubarb Dump Cake
- Strawberry Rhubarb – classic duo, sweet + tangy.
- Gluten-Free – just swap in a gluten-free cake mix.
- Sugar-Free – use a sugar-free mix and sweetener.
Common Mistakes to Avoid
- Too much rhubarb = watery mess.
- Skipping butter = dry topping.
- Overbaking = tough edges.
FAQ: Rhubarb Dump Cake
Can I use frozen rhubarb?
Yes! No need to thaw first.
Do I have to add sugar?
If you like it extra tart, you can cut it down.
What cake mix works best?
Yellow cake mix gives the richest flavor.
Can I make it ahead?
Yep, just bake, chill, and reheat before serving.
Can I freeze it?
You can, but fresh is way better for texture.
What’s the best topping?
Vanilla ice cream—hands down.
Conclusion: The Easiest Cake You’ll Ever Bake
At the end of the day, rhubarb dump cake is proof that simple really can be amazing. It’s fast, it’s foolproof, and honestly, it’s the kind of dessert that disappears before you even get seconds.
Print
Rhubarb Dump Cake Recipe: Easy, Sweet, and Totally Addictive
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Dump Cake is the easiest dessert you’ll ever bake. Just dump the ingredients into a pan, bake, and enjoy a sweet-tart treat with a buttery golden topping. Perfect for weeknights, potlucks, or whenever you crave a cozy, old-fashioned dessert.
Ingredients
4 cups rhubarb, chopped (fresh or frozen)
1 cup granulated sugar
1 box (15–16 oz) yellow or white cake mix
½ cup unsalted butter (1 stick), sliced or melted
Instructions
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread chopped rhubarb evenly in the bottom of the dish.
Sprinkle sugar over the rhubarb.
Pour dry cake mix evenly on top—do not stir.
Distribute butter slices (or drizzle melted butter) over the cake mix.
Bake for 40–45 minutes, until the top is golden brown and the edges are bubbling.
Let cool slightly before serving.
Notes
Best served warm with vanilla ice cream or whipped cream.
Store leftovers in the fridge for 3–4 days.
To reheat, microwave individual portions for 20–30 seconds.
For a summer twist, add fresh strawberries before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg