Rhubarb Dump Cake

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Rhubarb Dump Cake 🌸🍰 – Tart & Sweet Comfort in a Spoon

If you love the tangy brightness of rhubarb paired with a buttery, golden cake topping, this Rhubarb Dump Cake is your new go-to dessert. With minimal prep and a 9×13-inch pan, you “dump” everything in layers and let the oven work its magic. In just 50 minutes, you’ll have bubbling, juicy rhubarb beneath a crisp, super-moist cake crust—perfect for family gatherings, potlucks, or cozy nights in.

Ingredients

  • 4 cups fresh rhubarb, diced (about 1–1ÂĽ pounds)
  • 1½ cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup water, divided
  • 15.25 oz yellow cake mix (super-moist style, no pudding mix)
  • 1 cup unsalted butter, melted

Instructions

  1. Preheat & Prep: Preheat oven to 375 °F (190 °C). Grease a 9×13-inch baking pan with nonstick spray.
  2. Mix the Filling: In a large bowl, stir together rhubarb, sugar, cornstarch, vanilla, and ½ cup water until evenly coated. Pour into the prepared pan.
  3. Layer the Cake: Evenly sprinkle the dry cake mix over the rhubarb mixture. Gently spread to cover all fruit.
  4. Add Water & Butter: Drizzle the remaining ½ cup water over the cake mix, then evenly pour the melted butter on top.
  5. Bake: Bake 45 minutes, or until top is golden and edges are bubbling.
  6. Rest & Serve: Cool 15 minutes on the counter. Scoop and serve warm—vanilla ice cream optional but highly recommended!

Recipe Quick Facts

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Servings: 12
  • Calories: ~290 kcal per serving

Flavor & Texture Highlights

  • Tart & Juicy: Fresh rhubarb’s natural tang shines through.
  • Sweet & Buttery: Cake mix transforms into a crisp, golden crust.
  • Bubbly Edges: Fruit juices caramelize around the pan’s edges.
  • Contrast: Soft, tender fruit under a slightly crunchy topping.

Tips for the Best Dump Cake

  • Even Dice: Cut rhubarb into uniform pieces for consistent baking.
  • No Pudding Mix: Verify your cake mix label—pudding adds unwanted texture.
  • Butter Distribution: Use a spoon to gently dot melted butter so it reaches all corners.
  • Substitute: Swap half the water with strawberry juice for a “Strawberry-Rhubarb” twist.
  • Crispier Top: Broil 1–2 minutes at the end—watch closely to avoid burning.

Frequently Asked Questions (FAQs)

  1. Can I use frozen rhubarb? Yes—thaw and drain excess liquid before mixing to avoid a soggy bottom.
  2. Can I halve the recipe? Yes—use an 8×8 inch pan and reduce bake time to 35–40 minutes.
  3. How do I store leftovers? Cover and refrigerate up to 3 days. Reheat in the oven at 350 °F for best texture.
  4. Can I freeze the cake? Yes—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat.
  5. What can I serve with it? Vanilla ice cream, whipped cream, or a drizzle of heavy cream.
  6. Why peel rhubarb? Peeling removes tough strings—use a vegetable peeler or paring knife.
  7. Can I add spices? Stir in ½ tsp ground ginger or cinnamon for a warm flavor note.
  8. Is cornstarch necessary? It thickens the juices; you can swap with arrowroot powder.
  9. What if the top isn’t golden? Broil 1 minute—keep an eye to prevent burning.
  10. Can I add nuts? Sprinkle chopped pecans or almonds on top before baking for crunch.

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