⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
My grandma, bless her heart, wasn't much for fussy recipes. She liked things easy, straightforward, and, above all, delicious. This Rhubarb Dump Cake? This is a recipe straight from her well-worn recipe box, stained with memories of countless family gatherings and summer afternoons. I remember, as a kid, helping her chop the rhubarb (more like hacking at it, if I'm honest), the tart scent filling her cozy kitchen. I'm so grateful I wrote it down. She had so many good ones that died with her. It is a sweet and savory dessert.
Dump cakes are, by definition, ridiculously easy. You literally dump everything into a pan and bake. No mixing bowls overflowing onto the counter, no complicated steps. Just simple ingredients transforming into a delectable dessert. This version showcases the bright, tangy flavor of rhubarb, mellowed by the sweetness of cake mix and the richness of melted butter. You really can't mess it up—well, I suppose you COULD, but I haven't managed it yet. It reminds me of a cobbler but the texture is way more moist.
Required Equipments
- 9x13 inch baking pan
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Microwave-safe bowl (for melting butter)
Ideal Rhubarb Dump Cake: Frequently Asked Questions
Ideal Rhubarb Dump Cake
This Rhubarb Dump Cake is unbelievably simple, bursting with tangy rhubarb flavor, and topped with a buttery, golden crust. It's the perfect dessert for any occasion, requiring minimal effort for maximum taste!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for even baking. While the oven heats, grease a 9x13 inch baking pan. I prefer to use butter for greasing, but cooking spray works just as well.
- Prepare the Rhubarb: Wash and trim about 4 cups of fresh rhubarb. Cut the stalks into 1/2-inch thick slices. Don't worry about being perfect; rustic is part of the charm.
- Layer the Rhubarb: Spread the sliced rhubarb evenly across the bottom of the prepared baking pan. Try to distribute it uniformly so every bite has that signature rhubarb tang.
- Sprinkle with Sugar: Evenly sprinkle 3/4 cup of granulated sugar over the rhubarb. This helps draw out the juices and creates a lovely, slightly syrupy base. If you want to be fancy, add a pinch of ground ginger or cinnamon here for extra warmth.
- Add Cake Mix: Pour one box (about 15 ounces) of dry yellow cake mix evenly over the rhubarb and sugar. Do NOT mix. Just sprinkle it right over the top like you're sprinkling snow. I like to use a classic yellow cake mix, but you could experiment with white or even spice cake mix for a different flavor profile.
- Drizzle with Butter: Melt 3/4 cup (1 1/2 sticks) of butter. Drizzle the melted butter evenly over the dry cake mix. Make sure to cover as much of the mix as possible so it gets nice and golden brown. This is where the magic happens – the butter soaks into the mix creating a delicious, crumbly topping. This part is really satisfying.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the rhubarb is tender. Keep an eye on it; ovens vary, and you don't want to burn the topping. It's done when a toothpick inserted into the cake comes out with moist crumbs.
- Cool Slightly: Remove the cake from the oven and let it cool for at least 15-20 minutes before serving. This allows the cake to set slightly and prevents you from burning your mouth on the molten rhubarb filling.
- Serve: Serve warm, plain, or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of powdered sugar adds a pretty touch, but it's certainly not necessary. Enjoy!
📝 Notes
- For a slightly different flavor, add 1/2 teaspoon of ground cinnamon or ginger to the sugar before sprinkling it over the rhubarb.
- Vanilla ice cream or whipped cream are excellent accompaniments.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
🍎 Nutrition
Calories: 280 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 30 mg
%3Amax_bytes(150000)%3Astrip_icc()%2F86153-aunt-kayes-rhubarb-dump-cake-ddmfs-beauty-4x3-17929-42353da9b0b941eb93d7101c8618da7e.jpg&w=3840&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2FRhubarb_Custard_Pie_015-4627e723f208417b895d629d3e5d8047.jpg&w=3840&q=75)
