Rhubarb Dump Cake Recipe
User Reviews
5
Rhubarb Dump Cake Recipe
Description
This recipe begins by spreading fresh or frozen (unthawed) diced rhubarb, sometimes combined with strawberries or other berries, in a baking dish and dusting it evenly with sugar, cornstarch, and optional nutmeg. The cornstarch helps thicken the fruit juices released during baking. Without stirring, a box of dry cake mix is sprinkled on top, followed by drizzling melted butter over the dry mix. When baked, the butter moistens the cake mix, forming a crisp and golden topping.
The result is a tender fruit base that is bubbling and thickened, contrasted by a delicate, crumbly top. The tartness of the rhubarb pairs well with the sweetness from sugar and optional berries, balanced further by the cake topping. Nutmeg and other optional spices add a hint of warmth to the flavor.
This dessert is typically served warm with ice cream but also cuts more cleanly when cooled. Variations include adding chopped pecans on top or substituting different cake mix flavors such as vanilla, yellow, white, or spice cake to tailor the taste. It stores well in the refrigerator and can be frozen.
High altitude baking may require a longer baking time or added butter pats to dry areas. Best results come from not stirring the cake mix into the fruit before baking.
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)
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.
Notes
- Do not stir or press down the cake mix before baking to maintain a crisp topping.
- If dry spots remain after 45 minutes baking, gently press them into the juice or add small pats of butter and bake longer.
- For easier cutting, cool the cake after baking, though it is also enjoyable warm.
- Adding ½ to 1 cup chopped pecans on top before baking adds texture and flavor.
- Store cooled cake at room temperature up to 2 days, refrigerate up to 7 days, or freeze up to 3 months in an airtight container.
- Adaptations include stirring in fresh or frozen berries with the rhubarb and experimenting with different cake mixes like spice or butter pecan.
- At high altitudes, increase baking time or oven temperature slightly to ensure thorough cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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