Fresh Rhubarb Dump Cake Is the Easiest Dessert Recipe

This Dump Cake Is the Tastiest Way to Enjoy Fresh Rhubarb

5.0

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1 Review

Make the most of rhubarb season!

Sarah Martens

Published on June 11, 2024

Recipe tested by

Sarah Brekke, MS

rhubarb dump cake — Photo:
Rachel Marek. Prop Styling: Gabe Greco

Prep Time:

10 mins

Bake Time:

45 mins

Cool Time:

1 hr

Total Time:

1 hr 55 mins

Servings:

Jump to Nutrition Facts

There's no need to grab a mixing bowl for this easy rhubarb dessert. This dump cake recipe is simply layered right into your baking dish. Start with fresh or frozen rhubarb and top with a package of strawberry-flavored gelatin. Layer on cake mix, butter, and water. That's it! The finished rhubarb dump cake is sweet, slightly tangy, and perfect for topping with a scoop of vanilla ice cream.

Tips for Making Rhubarb Dump Cake

This rhubarb dump cake recipe is incredibly easy to make. Here are a few of our Test Kitchen tips and tricks to keep in mind when making this easy summer dessert.

Ensure your sliced rhubarb is in one even layer for uniform cooking.
Add a bit of water on top to ensure the cake mix cooks completely.
Try using a white cake mix if you're not a fan of yellow cake.
Use fresh or frozen rhubarb to make the filling.

How to Serve Rhubarb Dump Cake

Our recipe testers found that it was best to let the rhubarb cool for one hour before serving. It earned rave reviews when topped with a scoop of vanilla ice cream. You could also top this rhubarb dump cake with whipped cream or yogurt.

Ingredients

5 cups sliced fresh or frozen rhubarb
1 (3-ounce) package strawberry-flavored gelatin
1/2 cup sugar
1 package 2-layer-size yellow cake mix
2/3 cup butter, melted
1 cup water
Vanilla ice cream (optional)

Directions

Preheat oven to 350°F. Arrange rhubarb in an even layer in a 3-quart rectangular baking dish. Sprinkle gelatin, sugar, and dry cake mix in even layers over the rhubarb. Drizzle butter evenly over the cake mix. Slowly drizzle water over the top. Bake for 45 to 50 minutes or until golden brown and bubbly. Cool at least 1 hour before serving. If desired, serve with ice cream.

Test Kitchen Tip: If using frozen rhubarb, do not thaw.

Nutrition Facts (per serving)

324	Calories
12g	Fat
53g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 324.1
% Daily Value *
Total Fat 11.9g	15%
Saturated Fat 7.2g	36%
Cholesterol 27.2mg	9%
Sodium 435.3mg	19%
Total Carbohydrate 52.8g	19%
Dietary Fiber 1.4g	5%
Total Sugars 33.9g
Protein 2.7g	5%
Vitamin D 0mcg	0%
Vitamin C 4.1mg	5%
Calcium 139.8mg	11%
Iron 1mg	6%
Potassium 170.6mg	4%
Fatty acids, total trans 0.5g
Vitamin D 0IU
Alanine 0.1g
Arginine 0.1g
Ash 2.3g
Aspartic acid 0.1g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 7.9mg
Copper, Cu 0.1mg
Cystine 0g
Energy 1355.1kJ
Fluoride, F 14.4mcg
Folate, total 33.8mcg
Glutamic acid 0.6g
Glycine 0.2g
Histidine 0g
Isoleucine 0.1g
Leucine 0.2g
Lysine 0.1g
Methionine 0g
Magnesium, Mg 11.1mg
Manganese, Mn 0.2mg
Niacin 1.2mg
Phosphorus, P 155.5mg
Pantothenic acid 0.2mg
Phenylalanine 0.1g
Proline 0.3g
Retinol 85mcg
Selenium, Se 2.5mcg
Serine 0.1g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.8mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 369IU
Vitamin A, RAE 89.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 17mcg
Water 72.5g
Zinc, Zn 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.