This Dump Cake Is the Tastiest Way to Enjoy Fresh Rhubarb
There's no need to grab a mixing bowl for this easy rhubarb dessert. This dump cake recipe is simply layered right into your baking dish. Start with fresh or frozen rhubarb and top with a package of strawberry-flavored gelatin. Layer on cake mix, butter, and water. That's it! The finished rhubarb dump cake is sweet, slightly tangy, and perfect for topping with a scoop of vanilla ice cream.
Tips for Making Rhubarb Dump Cake
This rhubarb dump cake recipe is incredibly easy to make. Here are a few of our Test Kitchen tips and tricks to keep in mind when making this easy summer dessert.
- Ensure your sliced rhubarb is in one even layer for uniform cooking.
- Add a bit of water on top to ensure the cake mix cooks completely.
- Try using a white cake mix if you're not a fan of yellow cake.
- Use fresh or frozen rhubarb to make the filling.
How to Serve Rhubarb Dump Cake
Our recipe testers found that it was best to let the rhubarb cool for one hour before serving. It earned rave reviews when topped with a scoop of vanilla ice cream. You could also top this rhubarb dump cake with whipped cream or yogurt.
Ingredients
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5 cups sliced fresh or frozen rhubarb
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1 (3-ounce) package strawberry-flavored gelatin
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1/2 cup sugar
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1 package 2-layer-size yellow cake mix
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2/3 cup butter, melted
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1 cup water
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Vanilla ice cream (optional)
Directions
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Preheat oven to 350°F. Arrange rhubarb in an even layer in a 3-quart rectangular baking dish. Sprinkle gelatin, sugar, and dry cake mix in even layers over the rhubarb. Drizzle butter evenly over the cake mix. Slowly drizzle water over the top. Bake for 45 to 50 minutes or until golden brown and bubbly. Cool at least 1 hour before serving. If desired, serve with ice cream.
Test Kitchen Tip: If using frozen rhubarb, do not thaw.
Nutrition Facts (per serving)
| 324 | Calories |
| 12g | Fat |
| 53g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 324.1 | |
| % Daily Value * | |
| Total Fat 11.9g | 15% |
| Saturated Fat 7.2g | 36% |
| Cholesterol 27.2mg | 9% |
| Sodium 435.3mg | 19% |
| Total Carbohydrate 52.8g | 19% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 33.9g | |
| Protein 2.7g | 5% |
| Vitamin D 0mcg | 0% |
| Vitamin C 4.1mg | 5% |
| Calcium 139.8mg | 11% |
| Iron 1mg | 6% |
| Potassium 170.6mg | 4% |
| Fatty acids, total trans 0.5g | |
| Vitamin D 0IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2.3g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 7.9mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1355.1kJ | |
| Fluoride, F 14.4mcg | |
| Folate, total 33.8mcg | |
| Glutamic acid 0.6g | |
| Glycine 0.2g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 11.1mg | |
| Manganese, Mn 0.2mg | |
| Niacin 1.2mg | |
| Phosphorus, P 155.5mg | |
| Pantothenic acid 0.2mg | |
| Phenylalanine 0.1g | |
| Proline 0.3g | |
| Retinol 85mcg | |
| Selenium, Se 2.5mcg | |
| Serine 0.1g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.8mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 369IU | |
| Vitamin A, RAE 89.2mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 17mcg | |
| Water 72.5g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.