Dump Cake Recipe Rhubarb: Easy & Delicious Dessert Ideas

Rhubarb dump cake is one of those delightful desserts that combines simplicity with incredible flavor. If you love the tartness of rhubarb paired with a sweet, crumbly topping, this recipe is sure to become a favorite in your household.

The beauty of a dump cake is in its ease—minimal prep, straightforward ingredients, and a one-pan wonder that yields a warm, comforting dessert perfect for any occasion. Whether you’re an experienced baker or just looking for a quick treat, this rhubarb dump cake recipe is both approachable and rewarding.

This cake captures the essence of spring and summer with fresh rhubarb, but it’s equally delicious year-round when made with frozen stalks. The bright, tangy fruit is perfectly balanced by a buttery, sugary cake topping that bakes into a golden crust.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this humble dessert into something truly special. Ready to dive into this easy, crowd-pleasing recipe?

Let’s get started!

Why You’ll Love This Recipe

This rhubarb dump cake recipe is a winner for so many reasons. First, it requires very little hands-on time—no mixing bowls, no fancy techniques, just a quick assembly of ingredients.

Second, it uses pantry staples and fresh or frozen rhubarb, making it accessible no matter the season. Third, it’s incredibly versatile; you can customize it with different fruits or toppings to suit your taste.

Additionally, this dessert offers a wonderful balance of tart and sweet that isn’t overpowering. It’s perfect for family dinners, potlucks, or simply a cozy night in.

Finally, the warm aroma that fills your kitchen while it bakes is simply irresistible, promising a comforting treat that everyone will ask for again and again.

Ingredients

• 4 cups fresh rhubarb, chopped into 1-inch pieces (or 4 cups frozen, thawed)
• 1 ½ cups granulated sugar
• 1 box yellow cake mix (about 15.25 oz)
• 1 cup unsalted butter, melted
• 1 cup chopped walnuts or pecans (optional for crunch)
• 1 teaspoon ground cinnamon (optional for warmth)

Equipment

• 9×13 inch baking dish
• Mixing spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Oven
• Bowl for melting butter (microwave-safe recommended)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish to prevent sticking.
2. Prepare the rhubarb by washing and chopping it into 1-inch pieces. If using frozen rhubarb, make sure it is fully thawed and drained.
3. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the granulated sugar and cinnamon (if using) over the top of the rhubarb to sweeten it and add flavor.
4. Sprinkle the dry yellow cake mix evenly over the sugared rhubarb layer. Do not mix; just let it cover the fruit.
5. Sprinkle the chopped nuts over the cake mix layer if you’re using them. They add a lovely crunch and nutty flavor.
6. Pour the melted butter evenly over the entire surface. The butter will soak into the cake mix as it bakes, creating a moist and tender topping.
7. Bake the cake uncovered for about 45-50 minutes, or until the top is golden brown and bubbly around the edges.
8. Remove from the oven and allow the cake to cool slightly before serving. This will help the layers set and make it easier to scoop.
9. Serve warm with ice cream or whipped cream for added indulgence.

Tips & Variations

“For the best texture, avoid stirring the layers once assembled—this keeps a beautiful contrast between the tart fruit and crumbly topping.”

• Use frozen rhubarb: If fresh rhubarb isn’t in season, frozen works just as well. Just thaw and drain excess liquid before using.
• Add other fruits: Try mixing strawberries or raspberries with rhubarb for a classic strawberry-rhubarb version.
• Spice it up: Add ground ginger or nutmeg along with the cinnamon for a warmer flavor profile.
• Make it gluten-free: Substitute the cake mix with a gluten-free yellow cake mix.
• Nut-free option: Simply omit the nuts, or sprinkle with toasted coconut flakes for a different crunch.

Nutrition Facts

Serving Suggestions

This rhubarb dump cake is best served warm, straight from the oven. For an extra special touch, add a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream.

The cold creaminess pairs beautifully with the warm, tart fruit and buttery crust.

You can also sprinkle a little powdered sugar on top right before serving for an elegant presentation. For brunch or tea time, serve alongside a cup of hot coffee or herbal tea to balance the sweetness with a refreshing sip.

Conclusion

Rhubarb dump cake is a wonderfully easy dessert that doesn’t compromise on flavor or comfort. With just a handful of ingredients and minimal prep, you can create a luscious, sweet-tart treat that’s perfect for any gathering or a cozy night at home.

Its rustic charm and simplicity make it an excellent choice for both beginner bakers and seasoned pros looking for a fuss-free dessert.

Whether you’re using fresh or frozen rhubarb, adding nuts or spices, this recipe is adaptable and forgiving. You’ll love how the golden crust forms a perfect contrast to the juicy, tangy filling underneath.

Give this rhubarb dump cake recipe a try today, and enjoy a slice of homemade happiness!

For more easy and delicious desserts, check out our Classic Apple Crisp, the ever-popular Chocolate Chip Cookie Bars, or the refreshing Lemon Blueberry Muffins.

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