Embrace the tartness of rhubarb blended with sweet, crumbly cake in our “Rustic Delight” Rhubarb Dump Cake. This effortlessly charming dessert combines the sharp, tangy flavor of rhubarb with a buttery cake layer, all with the ease of a dump-and-bake approach. Perfect for those who appreciate the unique taste of rhubarb and love the simplicity of no-fuss baking, this dump cake is a celebration of spring and summer flavors. Whether you’re a seasoned rhubarb enthusiast or new to this versatile vegetable, this dessert is sure to impress with its delightful contrast of flavors and textures.
Why You’ll Love “Rustic Delight” Rhubarb Dump Cake:
- Simple Preparation: No mixing required—just layer the ingredients and bake.
- Unique Flavor: The tartness of rhubarb perfectly balances the sweetness of the cake mix and sugar.
- Versatile: Serve warm with ice cream for a decadent treat or enjoy a slice with your morning coffee.
- Crowd-Pleaser: A unique dessert that’s sure to spark conversation and win over guests.
Ingredients Notes For “Rustic Delight” Rhubarb Dump Cake:
- Rhubarb: Fresh rhubarb, chopped into small pieces, provides the tart foundation of this dessert.
- Sugar: Helps to sweeten the rhubarb and create a more balanced flavor profile.
- Cake Mix: A yellow cake mix offers convenience and a buttery, sweet layer.
- Water: Needed to moisten the cake mix and help it bake properly.
- Butter: Sliced or melted, butter enriches the cake mix, contributing to a golden, crispy topping.
Recipe Steps:
- Prep the Rhubarb: Spread the chopped rhubarb evenly in the bottom of a greased baking dish.
- Sweeten: Sprinkle sugar over the rhubarb to sweeten the tart vegetable.
- Add the Cake Mix: Gently spread the dry cake mix over the rhubarb and sugar layers, ensuring even coverage.
- Moisten and Butter: Drizzle water over the cake mix, then distribute slices of butter evenly on top, or pour melted butter over the entire dish.
- Bake to Perfection: Place in a preheated oven and bake until the top is golden and the rhubarb is tender and bubbly.
- Serve and Enjoy: Let the dump cake cool slightly before serving. It’s delicious on its own or with a scoop of vanilla ice cream.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm up in the microwave or oven before serving for the best taste and texture.
Quick and Simple Rhubarb Dump Cake
Ingredients
- Fresh rhubarb: 500g (about 4 cups), chopped into 1/2-inch pieces
- Granulated sugar: 200g (1 cup) – to sweeten the rhubarb
- Strawberry jello mix: 85g (1 package) – adds flavor and helps thicken the rhubarb mixture
- Yellow cake mix: 1 box (about 432g or 15.25 ounces) – provides the cake layer
- Water: 250ml (1 cup) – to help moisten the cake mix
- Unsalted butter: 225g (1 cup), sliced thinly – creates a rich, golden topping
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer the Rhubarb:
- Spread the chopped rhubarb evenly across the bottom of the greased baking dish.
- Add Sugar and Jello:
- Sprinkle the granulated sugar evenly over the rhubarb.
- Follow with the strawberry jello mix, spreading it evenly across the sugar layer.
- Add the Cake Mix:
- Gently sprinkle the dry yellow cake mix over the top, covering the rhubarb and sugar layers. Try to distribute it evenly.
- Add Water and Butter:
- Pour the water evenly over the cake mix layer. Do not mix.
- Arrange the thin slices of butter evenly over the top, covering as much of the cake mix as possible.
- Bake:
- Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the rhubarb filling is bubbling around the edges.
- Serve:
- Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
