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Rhubarb Dump Cake

A nostalgic and easy dessert featuring tangy rhubarb and buttery cake, perfect for any occasion.

  • Total Time: 60 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 4 cups chopped rhubarb (fresh or thawed frozen)
  • 1 cup granulated sugar
  • 1 (3 oz) package strawberry gelatin (Jell-O)
  • 1 box yellow cake mix (dry mix only)
  • 1 cup water
  • ½ cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Layer the chopped rhubarb evenly in the bottom of the dish and sprinkle the sugar over it.
  3. Sprinkle the strawberry gelatin powder over the rhubarb.
  4. Add the dry yellow cake mix on top without stirring—just cover evenly.
  5. Drizzle the water and melted butter over the cake mix, making sure all areas are moistened.
  6. Bake for 45–50 minutes until golden and bubbly around the edges.
  7. Let it rest for 10 minutes before serving; serve warm with vanilla ice cream if desired.

Notes

Use 1/2-inch pieces of rhubarb for even cooking. Increase sugar if rhubarb is too tart.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: rhubarb, dump cake, dessert, easy recipe, summer dessert