✔ Updated · fixed card quantities, step photos and frozen-rhubarb notes
Rhubarb dump cake is my favorite spring shortcut: tart rhubarb, sugar and yellow cake mix baked until the top is golden and the fruit bubbles underneath. Nobody believes how little work it was.
At a glance
The one tip that matters: Don't stir. The layers are the whole trick: juicy fruit at the bottom, a cobbler-like crust on top.
Why You'll Love This Rhubarb Dump Cake
- Ten minutes of work, then the oven does the rest.
- Sweet-tart balance, the cake mix crust tames rhubarb's sharp edge.
- Works with frozen rhubarb, so you can make it long after spring.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Taste your rhubarb first. I chop it into 1/2-inch pieces and taste a raw piece. Really sour stalks get an extra 2 to 3 tablespoons of sugar.
- Frozen rhubarb works. Don't thaw it, but add 5 to 10 minutes to the bake and an extra 2 tablespoons of sugar, since frozen rhubarb releases more juice.
- Chase the dry spots. Any cake mix that stays dry stays powdery. Drizzle the butter over pale patches, and tap the dish so the water settles in.
- Strawberry rhubarb version. Swap 2 cups of the rhubarb for sliced strawberries, or sprinkle a 3-ounce box of strawberry gelatin over the fruit before the cake mix for a pink, jammy filling.
- Brown sugar swap. Using light brown sugar instead of white gives a deeper, caramel-like flavor.
- Leftovers. Cover and refrigerate up to 4 days. Warm portions in the microwave for 30 seconds, or eat it cold with yogurt for breakfast. I won't tell.
Rhubarb Dump Cake
12
servings10
minutes50
minutes280
kcal1
hourA 5-ingredient spring dessert: chopped rhubarb tossed with sugar, covered with dry yellow cake mix, then drizzled with melted butter and water and baked at 350°F until the top is golden and crisp and the fruit bubbles underneath. Serves 12.
Ingredients
5 cups fresh or frozen rhubarb, cut into 1/2-inch pieces (about 1 1/2 pounds)
1 cup granulated sugar
1 15.25-ounce box yellow cake mix
6 tablespoons unsalted butter, melted
1 cup water
vanilla ice cream or whipped cream, to serve
Directions
- Heat the oven to 350°F and grease a 9×13-inch baking dish. Spread the rhubarb in an even layer in the dish.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the dry cake mix over the top in an even layer, right to the edges. Do not stir.
- Pour the water slowly and evenly over the cake mix, then drizzle with the melted butter, aiming for any dry patches.
- Bake 45 to 55 minutes, until the top is golden brown and the fruit is bubbling thickly around the edges. Cool 15 minutes, then serve warm with ice cream.
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What Is Dump Cake?
Dump cake is part cake, part cobbler. You dump fruit into a dish, cover it with dry cake mix and let butter and liquid turn the top into a golden crust as it bakes.
It's the easiest dessert I know, and rhubarb is a perfect fit because its tartness balances the sweet cake mix.
What to Serve with Rhubarb Dump Cake
- Vanilla ice cream: hot and cold is the whole point for me.
- Whipped cream: lightly sweetened, with a pinch of cinnamon.
- Custard: warm vanilla custard, very British and very good.
- Greek yogurt: for leftovers at breakfast.
More Easy Fruit Desserts
If you like this, try my Bisquick peach cobbler or a cozy apple crumble.
Frequently Asked Questions
Do you stir a dump cake?
No. Dump cake is layered and never stirred: fruit, sugar, dry cake mix, then liquid and butter on top. The liquid soaks into the mix as it bakes, making a crisp, cobbler-like crust over the bubbling fruit.
Can I use frozen rhubarb for dump cake?
Yes. Use it straight from frozen, add about 2 tablespoons more sugar and bake 5 to 10 minutes longer, until the fruit bubbles thickly at the edges and the top is golden.
How do I know when rhubarb dump cake is done?
The top should be evenly golden brown with no powdery patches, and the fruit should bubble thickly around the edges. That usually takes 45 to 55 minutes at 350°F in a 9×13 dish.
Can I use a different cake mix?
Yes. White cake mix, butter golden or even spice cake mix all work. Strawberry cake mix makes a fun pink version. Stick to a standard 15.25-ounce box so the topping covers the fruit.
How long does rhubarb dump cake keep?
Covered in the fridge, it keeps 3 to 4 days. You can also freeze cooled portions for up to 2 months, then thaw overnight and warm in the microwave or a 325°F oven.
