Rhubarb Dump Cake is the ultimate dessert for those who love simple recipes that deliver big on flavor. With its tangy rhubarb base, sweet sugar layers, and buttery cake topping, this dessert is a delightful mix of tart and sweet. True to its name, this cake requires no mixing—just “dump” the ingredients into a pan and let the oven work its magic. Perfect for spring and summer gatherings, it’s an easy way to showcase rhubarb’s unique flavor, especially when served warm with a scoop of vanilla ice cream.
Ingredients:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 package (3 oz) strawberry gelatin (or rhubarb gelatin if available)
- 1 box yellow or white cake mix
- 1 cup water
- ½ cup unsalted butter, melted
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Rhubarb: Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.
- Add Sugar and Gelatin: Sprinkle the granulated sugar evenly over the rhubarb. Follow with an even layer of the dry strawberry gelatin powder.
- Add the Cake Mix: Spread the dry cake mix evenly over the gelatin layer. Do not mix.
- Add Water and Butter: Pour the water evenly over the dry cake mix, then drizzle the melted butter across the top, covering as much of the surface as possible.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the rhubarb is bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving. For an extra indulgent treat, serve warm with whipped cream or vanilla ice cream.
This Rhubarb Dump Cake is an effortless dessert that captures the season’s flavors in every bite. It’s a must-try for rhubarb lovers and anyone who enjoys quick, delicious treats!
