Rhubarb Dump Cake without jello is the one-pan dessert that uses either fresh rhubarb or frozen rhubarb, yellow cake mix, melted butter and a sprinkle of cinnamon & nutmeg.
Serve with your favorite ice cream or scoop on freshly whipped cream.
Jump to:
- Here is why this recipe is amazing:
- Ingredients needed to make rhubarb dump cake:
- How to make the best Rhubarb Dump Cake Recipe
- ❄️ Storage tips
- ♨️ Reheating Instructions
- 🧁 More Dump Cake Recipes
- Frequently asked questions, answers and tips:
- 🍱 More Rhubarb Recipes To Explore
- Rhubarb Dump Cake
- 👩🏻🍳 Sarah Mock
- Comments
Here is why this recipe is amazing:
- A great way to use up extra frozen rhubarb you have stored in the freezer.
- Made in one pan so minimal dished to wash!
- Crunchy, sweet cobbler-like topping over sweetened rhubarb is a delicious dessert.
- An easy recipe to get your kids to eat rhubarb.
Ingredients needed to make rhubarb dump cake:
- Rhubarb - fresh, frozen or a combination of both
- Cinnamon - just a bit. Optional but adds another layer of flavor
- Nutmeg - freshly ground is what I use, see the nut in the image above, but use what you have in your spice cabinet.
- Cake mix - I use yellow cake mix but white cake mix would be a good substitute.
- Sugar - white sugar
- Water - yup you will need water for this recipe
- Butter - melted, I use salted butter but use unsalted if you prefer
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
How to make the best Rhubarb Dump Cake Recipe
- Preheat oven to 350.
- Spray a 9x13 baking pan with non-stick pan spray.
- Spread the chopped rhubarb in the bottom of the prepared pan.
- Sprinkle the cinnamon and nutmeg over the rhubarb.
- Cover the rhubarb evenly with sugar.
- Sprinkle the cake mix over the rhubarb and sugar. Do not press or stir.
- Sprinkle the water over the cake mix to moisten it.
- Drizzle the melted butter over the remaining dry parts of the cake mix.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
- Remove from the oven and serve with ice cream and/or whipped cream.
❄️ Storage tips
Rhubarb Dump Cake should be refrigerated to keep it fresh and safe for consumption. After baking, allow the rhubarb dump cake to cool down completely before covering it tightly with foil or plastic wrap and placing it in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.
♨️ Reheating Instructions
You can reheat individual portions in the microwave (for a few seconds at a time) or in the oven (at a low temperature), just until warm. Be sure to not leave it out at room temperature for more than two hours and discard any leftovers that have been left out longer than that for food safety reasons.
🧁 More Dump Cake Recipes
Blackberry Dump Cake -is the one-pan dessert that uses either fresh blackberries or frozen blackberries, white cake mix, melted butter and a sprinkle of brown sugar.
Rhubarb Dump Cake - without jello is the one-pan dessert that uses either fresh rhubarb or frozen rhubarb, yellow cake mix, melted butter and a sprinkle of cinnamon & nutmeg.
Pineapple dump cake - a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.
Frequently asked questions, answers and tips:
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
Sprinkle the cake mix over the sugared rhubarb and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.
Please keep in mind that freezing may affect the texture of the rhubarb dump cake slightly, but it should still be delicious!
Let the cake cool completely before freezing. Cut it into individual portions or leave it whole if you prefer. Wrap each portion tightly with plastic wrap and then with aluminum foil to prevent freezer burn.
Label each packet with the date and contents, so you know what it is and when you made it. Place the wrapped portions in a single layer in an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months.
When ready to serve again, take out the frozen packets from the freezer and let them thaw in the refrigerator overnight or at room temperature for a few hours before reheating as desired.
🍱 More Rhubarb Recipes To Explore
Rhubarb Dump Cake
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
Instructions
- Preheat oven to 350.
- Spray a 9x13 baking pan with non-stick pan spray.
- Spread the chopped rhubarb in the bottom of the prepared pan.4 cups Rhubarb
- Sprinkle the cinnamon and nutmeg over the rhubarb.1 teaspoon Cinnamon, ¼ teaspoon Nutmeg
- Cover the rhubarb evenly with sugar.1 cup Sugar
- Sprinkle the cake mix over the rhubarb and sugar. Do not press or stir.1 box Cake mix
- Sprinkle the water over the cake mix to moisten it.1 cup Water
- Drizzle the melted butter over the remaining dry parts of the cake mix.½ cup Butter
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
- Remove from the oven and serve with ice cream and/or whipped cream.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock
OOH!! I love vanilla ice cream with this dump cake. Thanks for letting me know you enjoyed it. That means so much to me.
Sheila
I made this for my family and they loved it. We do serve it warm with vanilla ice cream and it’s delicious.
Jamie Yonash
I loved rhubarb pie but had never thought about making a dump cake with rhubarb. This turns out so good and is super easy to make!