Easy From Scratch Rhubarb Dump Cake Recipe

How easy and delicious my Easy From Scratch Rhubarb Dump Cake is to make. Three cups of fresh, tart rhubarb provide a delightful contrast to sweet, this cake is a perfect playing of flavors: three parts to tart, three parts to sweet.

One part rhubarb, one part perfect sugar balance, one part easy, one part moist, one part direct, one part beautiful, one part dessert. Play this part to the part in which you “dump” the assembled ingredients onto the cake mix.

As you do so, dump with abandon, because life is too short to be cautious about dessert ingredients.

Ingredients

Rhubarb: Supplies a tangy taste and is high in fiber and vitamins.

Granulated Sugar: Sweetness is added, and the tartness of rhubarb is balanced.

Gelatin, strawberry: Intensifies fruity flavor, adds sweetness and color.

Cake Mix, Yellow: Serves as the cake’s base and provides a sweet buttery flavor.

Butter (unsalted): Contributes moisture and a rich, creamy texture.

Ingredient Quantities

• 3 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 package (3 oz) strawberry gelatin
• 1 box (15.25 oz) yellow cake mix
• 1 cup water
• 1/2 cup unsalted butter, melted

Instructions

1. The oven should be preheated to 350°F (175°C), and a 9×13-inch baking dish should be lightly greased.

2. Evenly distribute the chopped rhubarb over the bottom of the baking dish you’ve prepared.

3. Distribute the granulated sugar over the rhubarb, ensuring that it is even and consistent.

4. Sprinkle the strawberry gelatin evenly over the rhubarb, which has been coated with sugar.

5. Evenly sprinkle the dry yellow cake mix over the top of the rhubarb and gelatin layers. Do not mix.

6. Evenly pour the cup of water over the layer of dry cake mix, letting it soak into the mix.

7. Evenly drizzle the top of the cake mix with melted butter.

8. With a spoon, gently smooth out any dry areas of cake batter, taking care not to combine the two layers.

9. Put the baking dish in the oven preheated to 400°F and bake for 45-50 minutes; the outcome should be that the top is golden (it may even be slightly brown), and the filling should be bubbling around the edges.

10. Let the cake cool for a bit before you serve it. You can enjoy the cake while it’s still warm or at room temperature. A scoop of vanilla ice cream or whipped cream makes a perfect accompaniment for this cake.

Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Cooking spray (for greasing)
4. Measuring cups
5. Spoon (for smoothing batter)
6. Saucepan or microwave-safe bowl (for melting butter)

FAQ

• Can I use frozen rhubarb instead of fresh?Affirmative, frozen rhubarb is suitable for use; just ensure that it is completely thawed and any excess liquid has been drained before use.
• Is there a substitute for strawberry gelatin?If you would rather have a different flavor, you may use raspberry gelatin or another fruit-flavored gelatin of your choice.
• What can I use instead of yellow cake mix?One can prepare one’s own by blending flour, sugar, baking powder, and a smidgen of salt, or one can just use another flavor of boxed cake mix.
• Can this be made gluten-free?Certainly! Simply change the yellow cake mix for a gluten-free cake mix.
• How should I store leftovers?An airtight container should hold leftovers in the refrigerator. They can last there for up to 3 days.
• Can I add other fruits to this dump cake?Definitely! The rhubarb can be complemented well by strawberries or apples, but the sugar should be adjusted if necessary.

Substitutions and Variations

You can use frozen rhubarb (thawed and drained) in place of fresh rhubarb.
Honey or 3/4 cup of maple syrup can be used in place of sugar. Both will offer a different flavor profile.
For the strawberry gelatin, use raspberry gelatin as an alternative for a different berry flavor.
If yellow cake mix is unavailable, use white cake mix or vanilla cake mix as a substitute.
Substitute melted unsalted butter with coconut oil or margarine for a different source of fat.