Rhubarb Dump Cake

5 from 5 votes

This rhubarb dump cake is the perfect combination of tart and sweet baked to bubbling, and will be a winner whether you serve it for a special occasion or every day treat.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Keyword: Rhubarb Dump Cake Recipe

Servings:

Calories: 379kcal

Ingredients

4 cups fresh rhubarb, (1 to 1¼ pounds) small diced
1½ cups granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup water, divided
15.25 ounces yellow cake mix super moist, (I used Betty Crocker)
1 cup unsalted butter melted

Instructions

Preheat the oven to 375°F. Spray a 9x13 pan with baking spray. Set aside.
Combine the diced rhubarb, sugar, ½ cup water, cornstarch, and vanilla extract in a large bowl. Stir to combine evenly. Pour the mixture into your prepared pan.
Evenly sprinkle the boxed yellow cake mix over the top of the rhubarb mixture. If needed, you can spread the cake mix to ensure that all the fruit is covered in an even layer.
Drizzle the remaining ½ cup of water evenly over the layer of yellow cake mix.
Carefully drizzle the melted butter evenly over the water and yellow cake mix.
Bake for 45 minutes or until golden and bubbly. Remove the rhubarb dump cake from the oven and allow it to rest on the counter for 15 minutes before serving.

Notes

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Rhubarb does need to be peeled or prepared beyond rinsing and cutting off the ends of the stalks. Do not consume any rhubarb leaves as they are toxic.
Fresh rhubarb can sometimes have strings similar to celery that you can just pull off with a sharp paring knife. Usually, it is the larger stalks that have more strings. The smaller, more tender stalks can easily be sliced or diced without removing them.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your rhubarb cake as the suggested baking time approaches.

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