Easy Rhubarb Dump Cake Recipe for Dessert

by Elowen Thorn

Food tastes better when we eat it together. Who will you share your first piece with? I hope it becomes a new favorite for you.

Ingredients:

Ingredient	Amount	Notes
Fresh rhubarb	4 cups	Small diced (1 to 1¼ pounds)
Granulated sugar	1½ cups
Cornstarch	2 tablespoons
Vanilla extract	1 teaspoon
Water	1 cup	Divided
Yellow cake mix	15.25 oz	Super moist (e.g., Betty Crocker)
Unsalted butter	1 cup	Melted

My Easy Rhubarb Dump Cake

This recipe always reminds me of my first garden. I grew rhubarb, you see. It grew so tall and strong. I needed a simple way to use it all. This dump cake was my perfect answer. It’s so easy, a child could make it. You just layer everything in the pan. No fancy mixing bowls are needed. The result is a sweet, tangy treat. It makes the whole house smell like summer. I still smile thinking about those days. First, get your oven nice and hot. I set mine to 375 degrees. Grab your trusty 9x13 pan too. Give it a quick spray so nothing sticks. This is my favorite part. Now, toss your diced rhubarb in a big bowl. Add the sugar, cornstarch, and that lovely vanilla. Pour in half a cup of water. Stir it all together until it’s friendly. It will look a bit cloudy. That’s just the cornstarch doing its job. Doesn’t that smell amazing already? Next, pour that ruby-red mixture into your pan. Spread it out to the corners. Now, open your box of yellow cake mix. Just sprinkle it right over the top. You want a nice, even blanket of it. (My hard-learned tip: sift the mix through your fingers. This prevents big, dry clumps from forming later). Try to cover all the fruit. It’s okay if a little red peeks through. That just makes it look pretty. Here comes the magic part. Drizzle the rest of your water over the dry mix. Then, take your melted butter. Pour it slowly and evenly over everything. Please be careful, the pan might be full. This buttery topping will get all golden and crisp. It’s the best part, if you ask me. Now, pop it in the oven. Let it bake for about 45 minutes. You’ll know it’s done when it’s bubbly and golden brown. Let the cake rest on the counter for a bit. I know, waiting is the hardest part. But it helps the filling set up nicely. Otherwise, it might be a bit too runny. Serve it warm in little bowls. It’s wonderful on its own. What’s your favorite summer fruit to bake with? Share below! Cook Time: 45 minutes Total Time: 50 minutes Yield: 12 servings Category: Dessert

Three Tasty Twists

Let’s have some fun with this classic. You can change it up so easily. I love trying new things in my kitchen. Strawberry-Rhubarb Twist: Use two cups of rhubarb and two cups of sliced strawberries. It’s a classic pairing for a good reason. Ginger Zing Twist: Add a teaspoon of ground ginger to the rhubarb mix. It gives it a lovely, warm little kick. Oaty-Crunch Twist: Mix half a cup of old-fashioned oats into the dry cake mix. It adds a wonderful chewy texture. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This cake is a dream to serve. A big scoop is lovely on its own. But a little extra something makes it special. For serving, try a dollop of cold vanilla ice cream. It melts into the warm cake beautifully. A spoonful of fresh whipped cream is also perfect. For a beverage, cold milk is always my go-to. For the grown-ups, a sweet dessert wine pairs nicely. It complements the tangy rhubarb flavor. Which would you choose tonight?

### Keeping Your Dump Cake Fresh This cake keeps well for days. Let it cool completely first. Then cover the pan tightly with foil. Pop it in the fridge. It will stay good for about four days. You can freeze it too. Just cut it into single pieces. Wrap each piece in plastic wrap. They will keep for three months. Thaw on your counter when you want one. I once sent a whole frozen cake to my grandson. He said it tasted just-baked! Reheat a slice in the microwave for 30 seconds. It makes the cake warm and gooey again. Storing food well means no waste. It also means a sweet treat is always ready. Have you ever tried storing it this way? Share below! ### Simple Fixes for Common Troubles Sometimes the top can look dry. If this happens, just bake it less next time. Your oven might run hot. I remember when my cake was too juicy. The fruit wasn't cut small enough. Always dice your rhubarb into little pieces. This helps it cook through perfectly. If the butter pools, don’t worry. Just drizzle it slower next time. Getting the layers right builds cooking confidence. A perfect cake makes everyone smile. Which of these problems have you run into before? ### Your Dump Cake Questions Answered **Q: Can I make this gluten-free?** A: Yes! Use a gluten-free yellow cake mix. It works just the same. **Q: Can I make it ahead?** A: Absolutely. Assemble it a few hours before baking. Keep it in the fridge. **Q: What if I don’t have rhubarb?** A: Try using fresh strawberries instead. They are also tart and sweet. **Q: Can I make a smaller batch?** A: You can. Just use an 8x8 pan. Halve all the ingredients. **Q: Any extra tips?** A: A scoop of vanilla ice cream on top is wonderful. Which tip will you try first? ### A Note From My Kitchen to Yours I hope you love this recipe. It always reminds me of spring. My garden rhubarb is just poking up. I would love to see your cakes. Share a picture of your creation. Have you tried this recipe? Tag us on Pinterest! I always enjoy seeing your kitchen wins. Happy cooking! —Elowen Thorn.