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My Rhubarb Dump Cake is as easy and delicious as it gets! With just 5 ingredients and only 10 minutes of prep, this dump cake recipe is so simple and makes a perfect dessert for spring and summer.
Add all of your ingredients to a baking dish, put it in the oven, then enjoy! It’s that easy! It really is.
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Rhubarb Dump Cake Ingredients
- rhubarb
- granulated sugar
- yellow cake mix
- water
- unsalted butter
How to make Rhubarb Dump Cake
- Preheat the oven to 350°F.
- Grease a 9 by 13″ baking dish with cooking spray or butter. Add 4 cups sliced rhubarb to the dish and spread to cover the bottom completely.
- Pour in 1 cup granulated sugar.
- Spread 1 box moist yellow cake mix over the top of the rhubarb sugar mixture.
- Pour in 1 cup water and 12 tablespoons melted unsalted butter.
- Place the baking dish in the oven and bake for 45 minutes to 1 hour, or until the top is browned and a toothpick comes out clean from the center.
That’s it! It’s that easy! Add all of your ingredients to the dish and bake. It’s so simple.
Rhubarb Cake Recipe Tips
- If you’re unable to find fresh rhubarb, you can use frozen. Be sure to fully thaw before using.
- This dump cake is very moist – be sure to fully bake and check the center with a knife. You want the knife to come out clean.
- Make sure to evenly pour the butter over the other ingredients in the baking dish. You want that melted butter to cover every bit of the top. It will give you the most beautifully browned and flavorful dump cake recipe ever!
- If you are slicing your own rhubarb, make sure to discard the roots and leaves. The roots and leaves are not safe to eat.
Rhubarb Cake Recipes FAQ
Hothouse rhubarb, which refers to rhubarb grown in a heated greenhouse rather than in the field, is at its peak at the beginning of the year through early summer. It actually tends to taste different than field-grown rhubarb, having a more mild flavor.
Field-grown rhubarb is in season from early spring to mid-summer.
You can also buy it frozen year-round, which means you can make this dump cake recipe whenever you like!
Yes! If you don’t have access to fresh rhubarb or are making this dish out of season, you can use pre-sliced frozen rhubarb.
How to Cut Rhubarb
- Wash it in cool running water and dry it with paper towels.
- Cut off the leaves, then trim the end of the root. Discard both the root and leaves.
- At the end of the stalk on one end, cut into the rhubarb. Grab hold of where you cut and pull down. This will peel off a layer of stringy fibers you can discard.
- Slice it into square chunks.
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Amazing Rhubarb Dump Cake
Ingredients
- 4 cups sliced rhubarb
- 1 cup granulated sugar
- 1 box moist yellow cake mix
- 1 cup cold water
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13 baking dish. Add the sliced rhubarb to the baking dish and spread to cover the bottom of the dish.
- Pour the granulated sugar over the top of the sliced rhubarb.
- Next, spread the box yellow cake mix over the top of the rhubarb and sugar.
- Pour the water over the cake mix. Then, pour the melted butter over the cake mix.
- Place in the oven and bake for 45-60 minutes or until the top is browned and a knife comes out clean from the center.
Notes
- If you’re unable to find fresh rhubarb, you can use frozen rhubarb. Be sure to fully thaw before using.
- This dump cake is very moist – be sure to fully bake and check the center with a knife. You want the knife to come out clean.
- Make sure to evenly pour the butter over the other ingredients in the baking dish. You want that melted butter to cover every bit of the top. It will give you the most beautifully browned and flavorful dump cake recipe ever!
- If you are slicing your own rhubarb, make sure to discard the roots and leaves. The roots and leaves of rhubarb are not safe to eat.
Nutrition
Lydia says
I love dump cakes! I’m curious though why this one calls for water and butter to be poured over the cake mix when typically it’s just butter. Is there a reason for the water? I just made this and the topping was very cake like- not the usual delightfully crunchy topping that my crunch cakes have always had.
Em Beitel says
Hi Lydia! This is really up to preference – you could leave the water out if you’d like a crunchier topping. Thank you for your question!
Jill says
Everyone liked it but i used half the sugar and twice the rhubarb. I will use less water next time.
Em Beitel says
That’s a great adjustment, Jill! Thank you for sharing!