Let me tell you a little story... my grandma used to make the most amazing rhubarb pie every spring. The sweet-tart flavor of the rhubarb, combined with a hint of warm spice, was just heavenly. This Allspice Aroma Rhubarb Dump Cake is my slightly lazy, but just as delicious, tribute to her. It captures those same wonderful flavors in a super easy, dump-and-bake format. Perfect for those days when you crave something comforting but don’t want to spend hours in the kitchen. Seriously, this recipe is almost foolproof. You literally dump everything in a dish, bake it, and voila! Magic!
The secret ingredient that sets this dump cake apart is, of course, the allspice. Its warm, complex flavor complements the tartness of the rhubarb beautifully. It adds a depth that you just don’t get with other spices. Trust me on this one! I've tried using other spices, like cinnamon, but it just isn’t the same. And don't worry if you aren't a baker; this is so simple, even I can do it without messing it up too much! Picture this: You, serving a warm slice of this cake to your friends or family on a cool evening. The aroma of allspice fills the air, and everyone’s faces light up with joy. That's what baking is all about, right?
Required Equipments
- 9x13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Spatula
Allspice Aroma Rhubarb Dump Cake: Frequently Asked Questions
Allspice Aroma Rhubarb Dump Cake
This Allspice Aroma Rhubarb Dump Cake combines the tartness of rhubarb with the warm spice of allspice for a super easy and comforting dessert. Simply dump the ingredients, bake, and enjoy a slice of heaven!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grab your 9x13 inch baking dish; a little butter on the bottom can’t hurt to prevent sticking.
- In the baking dish, evenly distribute the chopped rhubarb. I like to cut mine into 1/2-inch pieces, but hey, do what you like!
- Sprinkle the sugar and allspice evenly over the rhubarb. This is where that amazing aroma starts to build. Don't skimp on the allspice!
- Evenly sprinkle the dry cake mix over the sugared rhubarb. Try to get it as uniform as possible – helps with even baking. I find breaking up any big clumps with my fingers works well.
- Melt the butter completely. Pour the melted butter evenly over the dry cake mix. You want to cover as much of the mix as possible. It’s okay if there are some dry spots – they’ll soak up the butter as it bakes. I have accidently used olive oil before and it was still pretty good
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the rhubarb is bubbly. Keep an eye on it – ovens vary! A toothpick inserted into the center of the cake part should come out with moist crumbs.
- Let the dump cake cool slightly before serving. It’s delicious warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream! Or, if you're like me, just dive right in! Oh, and a lil' powdered sugar on top can make it look fancy, too!
📝 Notes
- Serve warm with vanilla ice cream or whipped cream.
- Adjust sugar to taste depending on the tartness of the rhubarb.
- For a crispier top, broil for the last 1-2 minutes, watching carefully.
🍎 Nutrition
Calories: 350 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 50 g
Fiber: 2 g
Calcium: 80 mg
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