A simple, quick rhubarb dessert you can make with few steps and little fuss.
introduction
This Rhubarb Dump Cake is easy and sweet. You only need rhubarb, a box of cake mix, butter, sugar, and water. It bakes into a crisp top and soft fruit below. If you like easy rhubarb desserts, try this brown sugar rhubarb cookies recipe for another simple treat.
why make this recipe
This recipe is fast. You do not mix batter. You dump ingredients in a pan. It uses common pantry items. It makes a warm dessert for family or guests. It is great with ice cream.
how to make Rhubarb Dump Cake
Cut the rhubarb into small pieces. Spread it in a baking pan. Add sugar and water. Sprinkle dry cake mix on top. Dot with butter pieces. Bake until the top is golden and the filling bubbles. Let it cool a little before serving.
Ingredients :
- Rhubarb
- Cake mix
- Butter
- Sugar
- Water
Directions :
- Preheat your oven to 350°F (175°C).
- In a baking pan, dump the chopped rhubarb and sprinkle with sugar.
- Pour water over the rhubarb.
- Sprinkle the cake mix evenly over the top.
- Cut butter into pieces and scatter over the cake mix.
- Bake in the preheated oven for about 45-50 minutes or until golden brown.
- Serve warm, ideally with a scoop of vanilla ice cream.
how to serve Rhubarb Dump Cake
Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. A fork or a spoon works well. Serve on small plates for sharing.
how to store Rhubarb Dump Cake
Cool to room temperature first. Cover the pan with foil or plastic wrap. Store in the fridge for up to 4 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes to warm. You can freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.
tips to make Rhubarb Dump Cake
- Chop rhubarb into even pieces so it cooks evenly.
- Taste the rhubarb; add a bit more sugar if it is very tart.
- Use cold butter and cut it into small pieces for a crisp top.
- Let it rest 10 minutes after baking so the filling sets a little.
variation (if any)
- Add a cup of chopped strawberries with the rhubarb for a sweeter mix.
- Stir in a teaspoon of vanilla or cinnamon for extra flavor.
- Use brown sugar instead of white sugar for a deeper taste.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Use frozen rhubarb without thawing. You may need a few extra minutes to bake.
Q: Do I have to use boxed cake mix?
A: No. You can use a homemade crumb topping if you prefer, but boxed mix keeps it very simple.
Q: Is this very sweet?
A: It is sweet on top and tangy below. You can reduce the sugar if you like it less sweet.
Q: How do I know when it is done?
A: The top should be golden brown and the filling should bubble at the edges.
Q: Can I make this in a smaller pan?
A: Yes. Adjust the bake time; a deeper pan may need more baking time.
Rhubarb Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, quick rhubarb dessert that bakes into a crisp top and soft fruit beneath.
Ingredients
- 2 cups rhubarb, chopped
- 1 box of cake mix
- 1/2 cup butter, cut into pieces
- 1 cup sugar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Dump the chopped rhubarb into a baking pan and sprinkle with sugar.
- Pour the water over the rhubarb.
- Sprinkle the cake mix evenly over the top.
- Scatter the butter pieces over the cake mix.
- Bake in the preheated oven for about 45-50 minutes or until golden brown.
- Serve warm, ideally with a scoop of vanilla ice cream.
Notes
Allow the cake to cool for 10 minutes before serving for the filling to set.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
