Rhubarb Dump Cake Recipe

A gorgeous spring time dessert with tons of rhubarb and a hint of strawberry! This rhubarb cake is so easy to make, affordable, delicious and an old time family favorite!

Rhubarb Dump Cake

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This recipe was revised, photographed and updated 5/2021.

Rhubarb season brings back so many childhood memories for me. 

You could always find my siblings and I eating some raw rhubarb with salt or sugar sprinkled on it, or my Mom baking a cake with rhubarb in it. It is one of my absolute favorite things about spring. 

Now at my house, I have three rhubarb plants that we make some amazing recipes with every year. I always pick the excess and freeze to use when it's not in season.

This recipe for dump cake comes from my wonderful stepmom, Monica. It has been a favorite since the first time I tried it.

This dump cake has just the right mix of sweetness and tart. Top it off with some freshly whipped cream or ice cream for an amazing dessert. 

It is also a great recipe for the kids to help with. Ella, my daughter, has a kid safe knife, so she loved cutting the rhubarb, measuring, and dumping it into the pan for me. 

Keep scrolling for tips, additional rhubarb recipes and more! 

Thanks so much for visiting our family owned blog!

What are the ingredients in this recipe?

• Rhubarb: Rhubarb is a perennial vegetable, though it is usually used as a fruit in desserts and jams. You use only the stalks of the rhubarb plant and they have a rich, tart flavor. The leaves of the rhubarb plant are poisonous, so make sure that they are not ingested. Rhubarb contains calcium, potassium and vitamin C.

• Granulated sugar

• Jello

• Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.

• White cake mix

• Water

Recipe tips:

• If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.

• Yellow cake mix can also be used, as well as any flavor red Jello.

• Store in an airtight container for up to three days.

More rhubarb recipes you might like:

• Glazed Rhubarb Strawberry Scones
• Rhubarb Cream Cheese Hand Pies
• Sticky Rhubarb Pudding
• Rhubarb Fool
• Rhubarb Cream Cake

You can add or substitute with these ingredients:

• yellow cake mix instead of white
• cherry jello
• raspberry jello
• lemon jello
• golden butter cake mix

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Rhubarb Dump Cake

Yield: 12 pieces

Author: Hot Eats and Cool Reads

Ingredients

• 4 cups sliced fresh rhubarb
• 1/2 cup granulated sugar
• 1- 3 ounce package strawberry jello
• 1 box white cake mix
• 1 cup water
• 1/3 cup butter, melted and cooled slightly

Instructions

1. Preheat oven to 350 degrees F. 
2. Place sliced rhubarb in a 9x13 baking dish. 
3. Sprinkle evenly with sugar and dry Jello mix.
4. Add cake mix, water and butter to a bowl and combine with a whisk until well blended.
5. Pour over rhubarb and spread with a spatula to completely cover rhubarb.
6. Bake for 45 minutes or until top is browned.
7. Serve warm or room temperature with whipped cream or ice cream on top.

Notes:

If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.

Yellow cake mix can also be used, as well as any flavor red Jello.

Store in an airtight container for up to three days.

Nutrition Facts

Calories

230.70

Fat (grams)

6.81

Sat. Fat (grams)

4.06

Carbs (grams)

319.31

Fiber (grams)

1.15

Net carbs

44.41

Sugar (grams)

35.53

Protein (grams)

4.49

Sodium (milligrams)

287.86

Cholesterol (grams)

14.92

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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