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Rhubarb Dump Cake Recipe

Rhubarb Dump Cake Recipe

This Rhubarb Dump Cake Recipe is the easiest way to turn fresh rhubarb into a warm, sweet-tart dessert with barely any effort—just layer, bake, and enjoy! Perfect with a scoop of vanilla ice cream.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 cups chopped rhubarb
  • 1 cup white sugar
  • 1 3 ounce package strawberry-flavored gelatin mix
  • 1 ½ cups water
  • 1 15.25 ounce package yellow cake mix
  • ½ cup butter or margarine melted

Equipment

  • 9×13 inch baking dish
  • Mixing bowl (for melting butter)
  • Measuring cups
  • Knife and cutting board
  •  Spoon or spatula

Method
 

Preheat the Oven
  1. Set your oven to 350°F (175°C).
Layer the Rhubarb
  1. Spread the chopped rhubarb evenly in a greased 9×13-inch baking dish.
Add Sugar and Gelatin
  1. Sprinkle the sugar over the rhubarb, then sprinkle the gelatin powder evenly on top.
Pour the Water
  1. Drizzle the water over the rhubarb and sugar layers—don’t mix.
Add the Cake Mix
  1. Sprinkle the entire dry yellow cake mix over the top. Again, don’t stir!
Top with Butter
  1. Drizzle the melted butter evenly over the cake mix. Try to cover as much of the surface as you can.
Bake
  1. Pop it into the oven and bake for 45–50 minutes until the top is golden and the edges are bubbly.
Cool Slightly Before Serving
  1. Let it sit for 10–15 minutes before serving. It’ll firm up a bit as it cools.