Rhubarb Dump Cake
This Rhubarb Dump Cake Recipe is a fuss-free, nostalgic dessert with a sweet and tart fruity filling and a crisp buttery topping. It comes together in minutes with just a few simple ingredients and is perfect for any occasion, from family dinners to potluck parties.
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Servings: 8 servings (1-9x13 cake)
Calories: 489kcal
Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1 3-ounce package strawberry Jell-O
- 1 15.25-ounce box yellow cake mix
- ½ cup unsalted butter melted
- ½ cup water
Instructions
- Preheat oven to 350°F and butter a 9x13-inch baking dish.
- Spread chopped rhubarb evenly over the bottom of the prepared dish.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the strawberry Jell-O powder evenly on top of the sugar layer.
- Pour the dry yellow cake mix evenly over the Jell-O layer without stirring.
- Drizzle the melted butter evenly over the top of the cake mix.
- Pour the water evenly over everything to help moisten the top layer.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool for at least 10 minutes before serving.
Notes
- Don’t stir the ingredients together when adding them to the baking dish. You want to keep everything layered to allow the cake to bake up properly.
- If you cannot get fresh rhubarb, frozen will work, but it needs to be thawed and drained first to remove excess liquid.
- This cake can easily be made gluten-free by using a gluten-free cake mix or dairy-free by using plant-based butter.
Nutrition
Calories: 489kcal | Carbohydrates: 91g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 525mg | Potassium: 211mg | Fiber: 2g | Sugar: 63g | Vitamin A: 417IU | Vitamin C: 5mg | Calcium: 193mg | Iron: 2mg
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