Pin by Tanna Lyn on Food | Rhubarb desserts, Rhubarb desserts recipes, Rhubarb dump cakes

why make this recipe

This Rhubarb Dump Cake is very easy and fast. It uses few steps and common ingredients. You get a warm, tart fruit filling with a sweet cake top. It is a good choice when you want a dessert that almost makes itself.

introduction

This recipe comes from a simple rhubarb dump cake idea. Mix the fruit, sprinkle the dry cake mix on top, pour butter, and bake. If you want a plain and quick side to pair with this dessert, try air fryer corn on the cob which cooks fast and tastes great.

how to make Rhubarb Dump Cake

Make the filling first, then add the dry cake mix and butter. Do not stir after you add the cake mix. Bake until the fruit bubbles and the top turns golden. Let it cool a little before you scoop.

Ingredients :

• 4 cups chopped fresh rhubarb (or thawed frozen)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch (to thicken)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup rolled oats (optional)
• 1/2 cup chopped nuts (optional)
• 1/2 cup (1 stick) butter, melted
• Optional: 1/4 teaspoon ground cinnamon

Directions :

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, toss the rhubarb with granulated sugar, brown sugar, cornstarch, vanilla, salt, and cinnamon if using.
3. Spread the rhubarb mix evenly in the prepared dish.
4. Sprinkle the dry cake mix evenly over the rhubarb. Do not press or stir.
5. If using oats or nuts, sprinkle them over the cake mix.
6. Drizzle the melted butter evenly over the top so it soaks through the cake mix.
7. Bake 35–45 minutes, until the filling bubbles at the edges and the top is golden brown.
8. Remove from oven and let cool 10–15 minutes before serving.

how to serve Rhubarb Dump Cake

Serve warm in bowls or on plates. Add a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with plain yogurt for a lighter option.

how to store Rhubarb Dump Cake

• Room temperature: Cover and keep up to 1 day.
• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Cut into portions, wrap well, and freeze up to 2 months. Thaw in the fridge and reheat in the oven.

tips to make Rhubarb Dump Cake

• Cut rhubarb into even pieces so it cooks evenly.
• If rhubarb is very tart, add a little more sugar to taste.
• Do not mix the cake mix into the fruit; leave it on top so it bakes into a crust.
• Pour the butter slowly and try to cover the top evenly for best texture.
• Use a glass dish to watch the filling bubble at the sides.

variation (if any)

• Strawberry-Rhubarb: Add 2 cups chopped strawberries with the rhubarb.
• Cinnamon crumble: Mix brown sugar and cinnamon into the oats for a spiced top.
• Gluten-free: Use a gluten-free cake mix.
• Nut-free: Skip the nuts and use extra oats for crunch.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then use as listed.

Q: Can I use a different cake mix?
A: Yes. Yellow, white, or butter cake mixes work best. Spice cake will change the flavor.

Q: Can I make this ahead?
A: You can mix the filling and store in the pan in the fridge, then add cake mix and butter and bake the next day. You can also bake and reheat before serving.

Q: How do I know when it is done?
A: The edges should bubble and the top should be golden. If the top browns too fast, cover with foil and finish baking.

Q: Can I reduce the sugar?
A: Yes. Taste the rhubarb first and reduce sugar if your fruit is less tart. Adjust to your preference.

Rhubarb Dump Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

A warm, tart fruit filling topped with a sweet cake crust, this Rhubarb Dump Cake is easy to make and perfect for a quick dessert.

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Ingredients

Scale 1x2x3x

• 4 cups chopped fresh rhubarb (or thawed frozen)
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup rolled oats (optional)
• 1/2 cup chopped nuts (optional)
• 1/2 cup (1 stick) butter, melted
• 1/4 teaspoon ground cinnamon (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Toss the rhubarb with granulated sugar, brown sugar, cornstarch, vanilla, salt, and cinnamon if using.
3. Spread the rhubarb mix evenly in the prepared dish.
4. Sprinkle the dry cake mix evenly over the rhubarb. Do not press or stir.
5. If using oats or nuts, sprinkle them over the cake mix.
6. Drizzle the melted butter evenly over the top so it soaks through the cake mix.
7. Bake for 35–45 minutes, until the filling bubbles and the top is golden brown.
8. Remove from oven and let cool for 10–15 minutes before serving.

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Notes

For best results, cut rhubarb into even pieces and adjust sugar based on tartness. Serve with vanilla ice cream or whipped cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg