Rhubarb Dump Cake is the kind of dessert that proves you don’t need complicated steps to create something truly mouthwatering. With its perfect mix of tangy rhubarb and buttery cake topping, this no-fuss treat delivers comfort in every bite. Whether you’re a seasoned baker or a kitchen beginner, you’ll love how easy it is to whip up — just layer the ingredients, bake, and enjoy.
Learn more about Strawberry Pound Cake if you’re looking for another fruity dessert that captures the taste of summer.
Table of Contents
Introduction to Rhubarb Dump Cake
What is Rhubarb Dump Cake?
Rhubarb dump cake is a classic, rustic dessert that combines the tart punch of rhubarb with the sweetness of cake mix and sugar. Its name comes from the easy prep method: you literally “dump” the fruit, sugar, and dry cake mix into a baking dish, drizzle with butter, and let the oven work its magic. The result? A layer of warm, jam-like fruit nestled beneath a crisp, golden crust—practically begging for a scoop of ice cream on top.
Often compared to cobbler, this dessert is simpler, requiring fewer ingredients and less prep time. It’s an American favorite, especially during rhubarb season in spring and summer, but it’s just as good made with frozen rhubarb year-round.
Rhubarb Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A no-fuss dessert with tangy rhubarb and a buttery cake topping, layered and baked to golden perfection.
Ingredients
- 4 cups chopped fresh or thawed frozen rhubarb
- 1 cup granulated sugar
- 1 box yellow or white cake mix
- 1/2 cup (1 stick) cold butter, sliced
- Optional: 1/2 teaspoon cinnamon or nutmeg
- Optional: 1 cup fresh strawberries or blueberries
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Evenly spread rhubarb across the bottom of the dish. If using berries, mix them in now.
- Sprinkle sugar evenly over the fruit.
- Pour dry cake mix on top, covering all fruit. Do not stir.
- Distribute butter slices evenly across the cake mix.
- Bake for 40–50 minutes, until topping is golden brown and crisp.
- Cool for at least 15 minutes before serving. Enjoy with ice cream or whipped cream.
Notes
For best results, thaw and drain frozen rhubarb well to avoid excess liquid. Variations include adding citrus zest, spices, or chopped nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Why It’s a Must-Try Dessert for Every Season
While fresh rhubarb is a seasonal treasure in spring, rhubarb dump cake isn’t just a once-a-year treat. Using frozen rhubarb means you can enjoy its tangy-sweet goodness any time — from summer backyard cookouts to cozy winter dinners. It pairs beautifully with berries in warm months and is pure comfort when served hot with whipped cream in the cold season.
Its adaptability is another reason it’s a crowd favorite: you can adjust sweetness, play with flavor add-ins like spices or citrus zest, and even make it ahead for busy gatherings. If you can layer ingredients in a pan, you can bake a rhubarb dump cake to perfection.
Key Ingredients for Rhubarb Dump Cake
Fresh vs. Frozen Rhubarb: Which Works Best?
When making Rhubarb Dump Cake, the choice between fresh and frozen rhubarb depends on seasonality and convenience.
- Fresh Rhubarb – Ideal in late spring and early summer, fresh stalks deliver a crisp texture and bright, tangy flavor. Look for firm, glossy stalks with vibrant red or pink color (though green varieties are also perfectly fine).
- Frozen Rhubarb – A fantastic year-round option, frozen rhubarb retains most of its flavor and nutrients. The key is to thaw and drain it well before baking to avoid excess liquid, which could make the cake soggy.
Both versions work beautifully, so it comes down to availability and personal preference. Frozen rhubarb also lets you skip chopping, as it’s usually pre-cut.
The Role of Cake Mix, Sugar, and Butter in the Recipe
The magic of a dump cake with rhubarb is that it needs only a few pantry staples:
- Cake Mix – Yellow or white cake mix is most common, creating a sweet, golden crust. If you prefer a richer flavor, try butter pecan or spice cake mix.
- Sugar – Balances rhubarb’s tartness. White granulated sugar is the classic choice, while brown sugar lends a gentle caramel-like sweetness.
- Butter – Provides moisture and richness, helping the cake mix bake into a crisp topping. Always use real butter for the best flavor; salted butter can add a nice contrast to the sweetness.
Optional extras like cinnamon, nutmeg, or orange zest can take the flavor to the next level without complicating the recipe.
Step-by-Step – How to Make Rhubarb Dump Cake
Preparing the Rhubarb for the Perfect Texture
Before you start, decide whether you’re using fresh rhubarb or frozen rhubarb.
- Fresh rhubarb: Trim both ends, remove any wilted leaves (they’re not edible), and cut the stalks into ½-inch pieces.
- Frozen rhubarb: Thaw in a colander set over a bowl to collect any liquid, then gently pat dry with a clean towel to prevent diluting the filling.
If your rhubarb is very tart, you can toss it with ¼ to ½ cup sugar before layering it in the baking dish. This quick step ensures a balanced flavor in the final dessert.
Layering and Baking for Consistent Results
The beauty of a Rhubarb Dump Cake recipe is in its simplicity:
- Prepare the baking dish – Use a 9×13-inch pan and lightly grease it with butter or non-stick spray.
- Layer the fruit – Evenly distribute the prepared rhubarb across the bottom of the dish, ensuring a consistent layer. If desired, mix in fresh strawberries or blueberries for extra color and flavor.
- Add sugar – Sprinkle granulated sugar evenly over the rhubarb to balance the tartness.
- Top with cake mix – Pour dry cake mix directly over the sugared rhubarb. Do not stir.
- Add butter – Slice cold butter into thin pads and lay them across the top, covering as much surface area as possible.
- Bake – Bake in a preheated oven at 350°F (175°C) for 40–50 minutes, until the topping turns golden brown and crisp.
- Cool slightly – Let it rest for at least 15 minutes so the juices can thicken before serving.
Serve warm with vanilla ice cream, whipped cream, or even custard for a richer experience.
Discover great ideas like Chocolate Bread Pudding if you love easy, oven-baked desserts with a comfort-food feel.
Variations and Flavor Twists
Strawberry Rhubarb Dump Cake
One of the most popular variations is the strawberry rhubarb dump cake, a perfect marriage of sweet and tart. Strawberries mellow out rhubarb’s sharpness while adding a juicy burst of flavor and a vibrant red color. To make it, simply replace half of the rhubarb in your recipe with fresh or frozen strawberries. This combination works beautifully with either white or yellow cake mix and pairs exceptionally well with a scoop of vanilla bean ice cream.
Adding Spices, Nuts, or Citrus Zest for Extra Flavor
Small flavor enhancements can transform a basic rhubarb dessert into something extraordinary:
- Spices – Add ½ teaspoon cinnamon or nutmeg to the sugar layer for warmth and depth.
- Nuts – Sprinkle chopped pecans, walnuts, or sliced almonds over the cake mix before baking for crunch and richness.
- Citrus Zest – Lemon or orange zest brightens the overall flavor and complements rhubarb’s tartness.
- Berry Boost – Blueberries or raspberries can be mixed in for a multi-layered fruit flavor.
These twists keep the recipe fresh, exciting, and adaptable for any occasion — whether you’re serving it at a summer BBQ or a holiday dessert table.
Serving Suggestions
Best Toppings – Ice Cream, Whipped Cream, and Sauces
A freshly baked Rhubarb Dump Cake is delicious on its own, but the right topping can take it from simple to unforgettable.
- Ice Cream – Vanilla bean is the classic choice, but try butter pecan or strawberry for a twist. The cold creaminess melts into the warm cake, creating the perfect sweet-tart balance.
- Whipped Cream – Lightly sweetened whipped cream adds a fluffy contrast to the dense, fruity filling. For extra flavor, fold in a little lemon zest or vanilla extract.
- Sauces – Drizzle warm caramel or white chocolate sauce over the top for a decadent touch. A simple berry coulis also works beautifully, especially with strawberry rhubarb variations.
Pairing with Drinks and Other Desserts
Pairing the right beverage can enhance the flavor profile of your rhubarb dessert.
- Hot Drinks – Serve with a pot of Earl Grey tea or freshly brewed coffee to balance the sweetness.
- Cold Drinks – Sparkling lemonade or a chilled glass of iced tea offers a light, refreshing complement for summer.
- Dessert Combos – For a fruity dessert table, serve alongside a berry trifle, peach cobbler, or a light lemon tart.
Check out our Blueberry Crumble Recipe for another fruit-forward treat that complements the tangy sweetness of rhubarb.
Storage and Make-Ahead Tips
Does Rhubarb Dump Cake Need Refrigeration?
Yes — while Rhubarb Dump Cake can be served warm straight from the oven, any leftovers should be refrigerated once cooled. The fruit filling contains moisture that, if left at room temperature for too long, can encourage bacterial growth. To store, cover the baking dish tightly with plastic wrap or transfer portions into an airtight container. Refrigerated, the cake will stay fresh for up to 4 days.
How to Freeze and Reheat for Later Enjoyment
One of the best things about a rhubarb dump cake recipe is how well it freezes, making it perfect for planning ahead.
- Freezing – Let the cake cool completely, then wrap the dish in a double layer of plastic wrap followed by aluminum foil. For individual portions, wrap slices and place them in freezer-safe bags.
- Reheating – Thaw overnight in the fridge. Warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. If reheating individual servings, use the microwave in short 30-second bursts to avoid overcooking.
This make-Its make-ahead versatility makes rhubarb dump cake perfect for holidays, potlucks, or surprise guests—bake it in advance, freeze, and simply reheat when needed.
Troubleshooting Common Issues
Why Your Dump Cake Turned Out Soggy
A soggy Rhubarb Dump Cake usually means there was too much liquid in the filling. This can happen if:
- Frozen rhubarb wasn’t drained well – Always thaw it completely and pat it dry before baking to prevent excess moisture from affecting the texture.
- Too much fruit was added – Stick to the recommended amount to avoid excess moisture.
- Butter was unevenly distributed – Make sure the butter covers the cake mix evenly to help it bake into a crisp crust rather than soaking into the filling.
For a quick fix, sprinkle 1–2 tablespoons of cornstarch over the fruit before adding sugar and cake mix. This helps thicken the juices as the cake bakes.
How to Adjust Sweetness and Tartness
Taste preferences vary, and rhubarb’s natural tartness can be intense.
- For a sweeter cake – Increase the sugar by ¼ cup or use a sweeter cake mix like butter pecan.
- For a tangier cake – Reduce sugar slightly and add extra rhubarb or a splash of lemon juice.
- Balancing flavors – A pinch of salt in the topping layer can enhance the overall taste without making the cake salty.
These adjustments ensure that whether you like your dessert more on the sweet side or leaning tangy, your rhubarb dessert will hit the perfect balance every time.
Rhubarb Dump Cake for Special Diets
Gluten-Free and Dairy-Free Variations
The beauty of a Rhubarb Dump Cake recipe is its adaptability for different dietary needs.
- Gluten-Free – Swap the regular cake mix for a gluten-free blend. Many brands now offer yellow or vanilla mixes that work perfectly without sacrificing texture. Be sure to check the labels for cross-contamination warnings if you’re baking for someone with celiac disease.
- Dairy-Free – Swap the butter for plant-based margarine or coconut oil as a dairy-free alternative. If you want a hint of richness, vegan “buttery” spreads can give a similar flavor without the dairy.
These adjustments mean everyone at the table can enjoy a slice, no matter their dietary restrictions.
Reducing Sugar Without Sacrificing Flavor
If you’re looking to cut down on sugar, you have a few options:
- Sugar Substitutes – Use monk fruit sweetener, stevia, or allulose in place of white sugar.
- Naturally Sweet Additions – Mix in ripe strawberries, raspberries, or apples to add sweetness naturally.
- Flavor Enhancers – Cinnamon, nutmeg, or citrus zest can give the illusion of a sweeter dessert without adding more sugar.
With the right tweaks, your rhubarb dump cake stays indulgent yet lighter — perfect for health-conscious gatherings.
Don’t miss our Peach Muffins for another fruity baked treat that can be made with gluten-free and reduced-sugar options.
FAQs
How to make rhubarb dump cake?
To make Rhubarb Dump Cake, layer chopped rhubarb in a greased 9×13-inch baking dish, sprinkle with sugar, cover with dry cake mix, and top with sliced butter. Bake at 350°F (175°C) for 40–50 minutes until golden and bubbly.
Can you use frozen rhubarb in a dump cake?
Yes — in fact, using frozen rhubarb is a great way to enjoy this dessert year-round. Just follow the same thawing and draining steps as above for the best results.
Does rhubarb dump cake need to be refrigerated?
Yes, refrigerate leftovers in an airtight container to keep them fresh for up to 4 days. Reheat in the oven or microwave before serving.
Looking for inspiration? Try Banana Pudding Cookies for a fun twist on a classic dessert.
Conclusion
Rhubarb Dump Cake is proof that simple ingredients and minimal effort can lead to a dessert that’s both comforting and impressive. Whether you make it with fresh spring rhubarb or frozen stalks in the middle of winter, this dish delivers that perfect balance of sweet and tart every time. With endless flavor variations, easy make-ahead options, and dietary-friendly tweaks, it’s a recipe you’ll return to again and again.
So next time you want a no-fuss dessert that wows, skip the complicated recipes — dump, bake, and savor.
End on a sweet note with our Honey Bun Cake for another warm, crowd-pleasing favorite.
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