Rhubarb Dump Cake is a delightful and easy-to-make dessert that takes advantage of the unique tangy flavor of rhubarb. This cake is perfect for those who appreciate a good mix of sweet and tart while enjoying a comforting dessert that is simple enough for any occasion.

Why Make This Recipe

This recipe is a must-try for several reasons. Firstly, it’s incredibly easy to prepare, requiring minimal effort and skill in the kitchen. Secondly, rhubarb is often in season during spring and summer, making this dessert a great way to use freshly harvested stalks or leftover rhubarb sauce. Finally, the combination of a crumbly topping over a sweet rhubarb base creates a delightful texture and flavor that is sure to impress both family and friends.

How to Make Rhubarb Dump Cake

Making Rhubarb Dump Cake is a straightforward process that yields scrumptious results.

Ingredients:

4 cups rhubarb sauce (or compote)
15-ounce box French vanilla cake mix (we’re using just the dry mix)
1/2 cup rolled oats
1/2 cup chopped pecans
11 Tbsp salted butter, melted

Directions:

Preheat oven to 350F
Preheat your oven to 350°F to prepare for baking.
Combine dry ingredients
Put the cake mix, oats, and pecans in a bowl and toss to combine well.
Mix with butter
Melt the butter and drizzle it over the cake mix. Stir well, using your fingers to mix everything into a coarse crumbly texture. Continue mixing until no dry flour remains; the mixture should have a large rubbly crumble texture. Set this mixture aside.
Prepare the baking pan
Pour 4 cups of rhubarb sauce into a 9×13 baking pan, spreading it evenly.
Add crumble topping
Sprinkle the crumble evenly over the rhubarb sauce.
Bake
Bake for about 45-50 minutes, or until the crumble is starting to turn golden and the rhubarb is bubbling. Serve warm or at room temperature with whipped cream or ice cream.
Store leftovers
If there are any leftovers, store them at room temperature covered with foil. Consume within 3 days.

How to Serve Rhubarb Dump Cake

Rhubarb Dump Cake is best served warm, preferably alongside a scoop of vanilla ice cream or a dollop of whipped cream. The creaminess complements the tartness of the rhubarb perfectly, creating a wonderful dessert experience.

How to Store Rhubarb Dump Cake

To store your Rhubarb Dump Cake, cover it with foil or plastic wrap and keep it at room temperature. It’s best enjoyed within three days for optimal flavor and texture.

Tips to Make Rhubarb Dump Cake

For added flavor, consider using flavored extracts such as almond or vanilla in the crumble.
If you prefer a sweeter dessert, you can sprinkle some sugar over the rhubarb sauce before adding the crumble.
Feel free to mix in other fruits, such as strawberries or blueberries, to enhance the flavor and texture of the dump cake.

Variation

If you’re looking to experiment, try substituting half of the rhubarb sauce with another fruit like strawberries or cherries for a mixed fruit dump cake. You can also swap the French vanilla cake mix with a spice cake mix to add a warm and cozy flavor profile.

FAQs

Q: Can I use fresh rhubarb instead of rhubarb sauce?
A: Yes, you can use fresh rhubarb. Just chop it up and cook it down with some sugar and water to make a sauce.

Q: Is there a gluten-free version of this recipe?
A: Absolutely! You can substitute the French vanilla cake mix with a gluten-free cake mix to make it gluten-free.

Q: How can I make this recipe ahead of time?
A: You can prepare the crumble topping and rhubarb sauce in advance. Store them separately in the refrigerator and assemble just before baking.

With its unique flavor and simple preparation, Rhubarb Dump Cake is a delightful treat that checks all the boxes for ease, taste, and satisfaction. Enjoy baking!

Rhubarb Dump Cake

A delightful and easy-to-make dessert that beautifully combines the tangy flavor of rhubarb with a crumbly topping.

Prep Time 15

Cook Time 50

Total Time 1 5

Serving Size servings

Ingredients

Main Ingredients

4 cups rhubarb sauce (or compote) Freshly made or store-bought
15 ounce box French vanilla cake mix Use only the dry mix
1/2 cup rolled oats
1/2 cup chopped pecans
11 Tbsp salted butter, melted

Instructions

Preparation

Preheat your oven to 350°F to prepare for baking.
In a bowl, combine the cake mix, oats, and pecans, tossing to combine well.
Melt the butter and drizzle it over the dry mix. Stir well with your fingers until the mixture forms a coarse crumble texture.

Assembly

Pour the rhubarb sauce into a 9x13 baking pan, spreading it evenly.
Sprinkle the crumble mixture evenly over the rhubarb sauce.

Baking

Bake for approximately 45-50 minutes, or until the crumble is golden and the rhubarb is bubbling.

Serving

Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

If there are leftovers, store them at room temperature covered with foil for up to 3 days.

Notes

For added flavor, consider using flavored extracts such as almond or vanilla in the crumble. Adjust sweetness by sprinkling sugar over the rhubarb sauce as desired. Add other fruits like strawberries or blueberries for a flavor variation.