Rhubarb Dump Cake Recipe
This Rhubarb Dump Cake is a foolproof, no-mixing-required dessert made with tart rhubarb, cake mix, and butter. With only a few simple ingredients and minimal prep, this dump cake delivers golden crisp edges and a soft fruity center. Perfect for weeknight treats or impressing guests with zero effort!
Equipment
- 9x13-inch baking dish
- Oven
- Mixing bowl (for fruit base)
- Knife & cutting board
- Measuring cups/spoons
Ingredients
Fruit Base:
- 6 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 2 tablespoons cornstarch
Cake Layer:
- 1 box yellow cake mix
- 1/2 cup cold butter sliced thin
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Prepare the rhubarb: wash, trim, and chop into 1/2-inch pieces. In a bowl, toss with sugar and cornstarch. Let sit 5 minutes.
- Layer the fruit evenly in the prepared dish.
- Sprinkle cake mix evenly over the rhubarb layer. Do not mix.
- Top with butter slices, spacing them out over the surface.
- Bake for 35–45 minutes, or until the top is golden and fruit is bubbling at the edges.
- Cool 15 minutes before serving. Enjoy warm or chilled.
Notes
Substitute part of the rhubarb with strawberries or apples for a milder taste.
Use gluten-free cake mix if needed.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Great served with vanilla ice cream or whipped cream.
Nutrition
Calories: 290kcalCarbohydrates: 45gProtein: 2gFat: 12g
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