This rhubarb dump cake is a super easy dessert that anyone can make! Less than 5 minutes of active time, no mixer, and a few simple ingredients are all you need!
Rhubarb dump cake is an inelegant (read: gross) name for a dessert as delicious as this one.
And guess what? It takes barely five minutes of active time to put together! Even if you’re baking-inept you can totally make this successfully. You don’t even need to stir anything or dirty a bowl! (Life’s better with fewer dishes to wash.)
Dessert doesn’t get any easier unless you buy it at the grocery store. You literally just layer all the ingredients in a baking dish, pop it in the oven, chill it for a bit, then serve.
And maybe cry a little bit because it’s just.that.good. I mean, is it even summer if you don’t bake with rhubarb at least once?
Why you’ll love this rhubarb dump cake:
- It doesn’t even take five minutes to assemble
- No mixer necessary!
- It’s unbelievably easy and anyone can make it successfully
What is rhubarb?
If rhubarb is new to you, let me explain a bit. Rhubarb is technically a vegetable and it kind of resembles red celery. But here’s the thing: while it’s technically a veggie, it’s legally a fruit. Confused?
Turns out in 1947 the U.S. Customs Court in Buffalo, NY, ruled that because rhubarb is typically used as a fruit (e.g. in sweet pies) it should be considered a fruit for tax purposes. (This meant rhubarb importers could pay less in tax since vegetables were taxed at a higher rate.)
So what does rhubarb taste like? It’s very, very sour. Unless you love sour things you really need to add some sugar to it. But under the sour is a really pleasant fruity taste that pairs really well with berries.
And in fact, rhubarb is delicious just cooked down in a saucepan with a little bit of sugar and nothing else. I use that to top yogurt and oatmeal—and often I just eat it by the spoonful.
Can I use other fruit in this dump cake?
YES! Making a rhubarb cake isn’t your only option. In my family this dessert is actually know as “dad’s fruit cobbler” and we usually make it with blackberries (it’s delicious).
Just swap in berries (or even pitted cherries) for some or all of the rhubarb—there’s no need to make any other changes. You could do strawberry-rhubarb or blackberry-raspberry or whatever else you can dream up. The possibilities are endless!
How to make rhubarb dump cake
I almost feel silly posting step-by-step pictures for this recipe because it’s so simple. But just in case it helps you to visualize, here you go.
- Start by arranging chopped rhubarb (you can use fresh or frozen) in a 13-by 9-inch baking dish.
- Sprinkle strawberry jello (or any red jello) over the rhubarb, then top with granulated sugar.
- Top with yellow cake mix (or white cake mix), then melted butter, then cold water.
- Bake for about an hour, until the fruit is bubbling.
You can serve this warm but it’s much easier to serve if you refrigerate it for a few hours to let the fruit set up.
And since this rhubarb dump cake lasts for several days in the fridge you can totally make it a day ahead. I actually think the flavor improves if it’s refrigerated overnight.
And there you have it: rhubarb dump cake. It really needs a different name. . .I think I’ll just refer to it as “the best thing ever.” Because it SO IS! If you’re a rhubarb lover you really need to try this sometime soon.
A few more fruity desserts:
Strawberry Rhubarb Cheesecake Pie
Cherry Crumb Pie
Strawberry Shortcake Layer Cake
Mini Strawberry Cheesecakes
Did you make this rhubarb dump cake? Great! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your creations!
This rhubarb dump cake is an easy dessert that anyone can make with success! It's a sure crowd-pleaser!
- 4 cups sliced fresh or frozen rhubarb from about 15-16 ounces
- 3- ounce box strawberry jello or any red jello
- 3/4 cup granulated sugar
- 1 15.25-ounce box white or yellow cake mix*
- 1/2 cup butter melted (salted butter is better here)
- 2 cups cold water
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Preheat the oven to 350 degrees. Lightly spray a 13- by 9-inch baking dish with cooking spray.
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Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
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Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
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It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
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Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.
Recipe Video
*I used Duncan Hines classic yellow
Mary Ann | The Beach House Kitchen says
May 16, 2019 at 4:32 amHow easy is this cake Kelsie?! I’ve been grabbing all the rhubarb that I can get my hands on, even freezing some. This would be perfect for weekend guests for Memorial Day!
Kelsie says
May 16, 2019 at 8:46 amI’m doing the same! I might have to buy a second freezer but I’m determined not to run out this year :). Thanks, Mary Ann!
Dawn - Girl Heart Food says
May 16, 2019 at 4:51 amI happen to love the phrase ‘dump cake’ for some reason and I totally can’t wait for our rhubarb to grow. Though, going by our weather, it will be no time soon! Love how quickly this comes together and how few things I need to make it happen! Wish I had a big portion right now for b fast with coffee! Pinned! Have a wonderful weekend ahead, Kelsie 🙂
Kelsie says
May 16, 2019 at 8:47 amI’m glad someone loves it, haha! Thank you, Dawn!
David @ Spiced says
May 16, 2019 at 5:20 amThis recipe reminds me a lot of the cobblers that my grandma used to make back when I was a kid. We’d typically do blackberry or peach since both were plentiful in the area, but I’m digging the rhubarb here! Also, fascinating background about rhubarb as a veggie vs. fruit. (Although I would’ve expected it to be a fruit so they could collect higher taxes. Maybe I’m just too cynical. Haha!) Also, another way to say “gross” is “rustic.” 🙂 <– pro tip.
Kelsie says
May 16, 2019 at 8:48 amIsn’t it interesting? I had no idea! Thanks, David! PS, I’m going to be using rustic now to refer to this 🙂
Milena says
May 16, 2019 at 6:27 amI am a fan of easy desserts, regardless of their name:) Never tried a rhubarb dump cake before though and Chris loves rhubarb so thank you for posting this recipe! Pinned.
Kelsie says
May 16, 2019 at 8:48 amAwww thanks, Milena!
Ashika | Gardening For says
May 16, 2019 at 6:45 amI love quick and easy recipes and this sounds perfect Kelsie. I have never tried rhubarb in a dessert before, and this looks amazing. I would love to give this recipe a try 🙂
Kelsie says
May 16, 2019 at 8:48 amDefinitely give rhubarb desserts a try. They’re addictive! Thanks, Ashika! Happy Friday eve!
Carlee says
May 16, 2019 at 8:54 amI thought you just banned jello from desserts earlier this week 🤣😂 I do see the distinction though. How about we talk about it over a slice of cake anyway!
Kelsie says
May 16, 2019 at 11:06 amHaha! Since this doesn’t have a jiggly jello texture I’m fine with it!
Cheyanne @ No Spoon Necessary says
May 16, 2019 at 2:19 pmLOL! I think dump cake in general is kind of a yucky name. We should rename it, because a dessert so delicious deserves a better name! Speaking of delish – RHUBARB in savory dishes! YES! I am swooning over this cake, Kelsie!! And I can’t believe it only takes 5 minutes to prepare! Count me in!! Cheers and happy almost weekend!!
Kelsie says
May 19, 2019 at 11:33 amThank you, Chey!
Katherine | Love In My Oven says
May 16, 2019 at 9:41 pmMy rhubarb is almost ready for harvesting and I’m so excited!!!! I totally want to make this dump cake, it would be so perfect for a surprise dinner party!! Dump and go! Have a wonderful weekend Kelsie!
Kelsie says
May 19, 2019 at 11:33 amYou’re so lucky to have it in your garden! Thanks, Katherine!
Marissa says
May 17, 2019 at 12:22 pmThis is one simple and mouthwatering treat, Kelsie! Love rhubarb anything!!
Kelsie says
May 19, 2019 at 11:33 amThank you so much, Marissa!
Leanne | Crumb Top Baking says
May 18, 2019 at 6:09 pmI haven’t seen any local rhubarb yet, but I just bought some frozen rhubarb, and it’s just calling out for this recipe! Looks great Kelsie! An easy recipe is always great for warm weather and summer gatherings!
Kelsie says
May 19, 2019 at 11:35 amThanks, Leanne!