Rhubarb Dump Cake Recipe
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5.0
51 reviews
Excellent
Rhubarb Dump Cake Recipe
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This rhubarb dump cake recipe is made without Jello for a delicious dump cake recipe. Use fresh or frozen rhubarb, your choice, it is an easy dessert you will make over and over again.
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Ingredients
- 4-6 cups rhubarb diced, fresh or frozen (unthawed)
- 3/4 cup sugar I used organic cane sugar
- 2 tablespoons cornstarch I like non-GMO
- ¼ teaspoon nutmeg optional
- 1 box cake mix vanilla, yellow, white, see notes for others
- 3/4 cup butter 1 ½ sticks, melted
- 1-2 cups strawberries or other berries, fresh or frozen (optional)
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Instructions
- Preheat oven to 350° F (175° C). Spray a 9x13 inch pan with baking spray or 7x12 or 2 quart casserole dish.
- Lay fresh or frozen (unthawed) rhubarb 4-6 cups rhubarb (optional strawberries 1-2 cups strawberries) in the bottom of the dish, sprinkle the sugar 3/4 cup sugar evenly over the top, then the cornstarch 2 tablespoons cornstarch and nutmeg ¼ teaspoon nutmeg. Gently combine to coat the rhubarb.
- Next, evenly sprinkle the cake mix 1 box cake mix over the rhubarb, DO NOT MIX! Use your fingers to even out the cake mix a little bit.
- Then drizzle the melted butter 3/4 cup butter over the remaining dry parts of the cake mix.
- Bake at 350° F (175° C) for 45 minutes, until golden and bubbly. If at this time there are still some dry cake mix patches, gently push them into the liquid using the back of a spoon – baking for an additional 15 minutes until the cake is golden brown if needed. Bake a little longer at high altitude.
- I enjoy this fresh fruit dessert warm with ice cream, my husband likes it refrigerated with fresh whipped cream. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
Equipments used:
Notes
- TIPS
- Do not stir this cake or press it down before baking.
- Do not stir this cake or press it down before baking.
- At the 45 minute mark, if there are still dry spots, push them down gently and return to the oven for the rest of the baking time. Or add tiny pats of butter to the dry areas.
- At the 45 minute mark, if there are still dry spots, push them down gently and return to the oven for the rest of the baking time. Or add tiny pats of butter to the dry areas.
- This cake will cut and serve up easier if it’s been cooled, but there is something amazing about this warm, delicious dump cake.
- This cake will cut and serve up easier if it’s been cooled, but there is something amazing about this warm, delicious dump cake.
- Variations & Substitutions
- Add ½ to 1 cup chopped pecans to the top of the cake before baking.
- Add ½ to 1 cup chopped pecans to the top of the cake before baking.
- Storage
- Store the completely cooled cake on the counter for up to 2 days. Up to 7 days in the fridge and frozen up to 3 months. Be sure to store with an airtight seal or container.
- Store the completely cooled cake on the counter for up to 2 days. Up to 7 days in the fridge and frozen up to 3 months. Be sure to store with an airtight seal or container.
- High Altitude Adjustments
- The only adjustment needed for this recipe is you may have to bake this a bit longer at higher altitudes.
- Strawberry-Rhubarb Dump Cake | Stir in up two cups of sliced strawberries (fresh or frozen) into the fruit mixture.
- Nutmeg and extra spices as well, try adding cinnamon or a touch of cloves, enhances the flavors of tart rhubarb.
- Have a bag of frozen cherries or blueberries? Add up to two cups and stir into the rhubarb.
- This would be delicious with raspberries or blackberries as well for a blackberry dump cake, either replace the rhubarb with like amounts, or add up to two cups.
- Change up the Cake Mix | I used vanilla and yellow cake mixes in my testing, however; you can also use white cake mix, or try spice cake mix or even butter pecan!
- Add ½ to 1 cup chopped pecans to the top of the cake before baking.
Nutrition Information
Show Details
Serving
1slice
Calories
324kcal
(16%)
Carbohydrates
51g
(17%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
392mg
(16%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
396IU
(8%)
Vitamin C
3mg
(3%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 324kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 392mg | 16% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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