Are you like me and have a pile of rhubarb in the freezer from when you harvested it last fall? Some years after already baking in the summer I still have 25 cups or so that get stowed away in the freezer. I wanted something easy to make so with some research I made this super simple Rhubarb Dump Cake.
Our rhubarb patch does very well and we have numerous stalks each year with a wonderful deep ruby-red color. This makes for such wonderful desserts. I have made a cake similar to this called a Blueberry Breakfast Cake where you dump the fruit into a 9×13 inch baking dish and put a batter on top.
For the blueberry cake, you actually make up a batter and pour it over. This Rhubarb Dump Cake recipe is even easier than that where you add the fruit, sugar, dry cake mix, water, and melted butter. Try our Strawberry Dump Cake too.
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3 Rhubarb Plants – Crimson Red
The end result is something like a crisp or cobbler. Very cool! I saw many recipes that asked for jello but I thought no way, that is going to be too sweet on top of the other ingredients. I didn’t need color either for my rhubarb so I omitted that.
So I decided to go without the jello for my recipe and I am so glad I did. Not too crazy sweet as the tart rhubarb balances it very nicely. This is such an easy and delicious recipe. You have nothing to loose.
What Desserts Can You Make With Rhubarb?
We have loads of desserts using rhubarb on our site, plus some with a strawberry rhubarb combination. I love that strawberry flavor with rhubarb too. It is such an easy ingredient to work with!
Once you start to grow a plant or two you have a nice harvest every year and they take very little care. Maybe just the occasional water, they really just grow like a weed on their own.
Here are all of our wonderful rhubarb dessert recipes and one cocktail recipe too!
No Churn Rhubarb Ice Cream Recipe
How Do You Make a Rhubarb Dump Cake?
We are talking as simple as it gets in making the rhubarb dump cake. To make a rhubarb dump cake all I did was spray a 9×13″ pan with cooking spray. Preheat your oven to 350 F.
I then added in the frozen fruit, in this case, rhubarb. I sprinkled the sugar over the rhubarb and then followed that with the dry cake mix. You then sprinkle the cake mix, pour the water and then melted butter. Trying to evenly disperse all the ingredients.
What? No mixing, yup that is correct. DO NOT MIX but put it directly into a preheated oven.
You can add fresh fruit also to make this, it doesn’t have to be frozen. Serve this dessert warm with a scoop of vanilla ice cream or fresh whipped cream.
Rhubarb Dump Cake with Yellow Cake Mix
I love how the fruit bubbles up through the crust. This is so yummy you won’t believe it. I liked the yellow cake mix for this recipe as opposed to a white cake mix to give it the warm contrast in colors.
Grab some of your frozen rhubarb and bring summer to life again in this easy dessert!!
Rhubarb Dump Cake
This recipe could not be easier to make. It turns out more like a crisp than a cake but is heavenly with rhubarb.
Ingredients
- 4 cups fresh or frozen rhubarb, chopped
- 1 scant cup white sugar
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup butter, melted
- Cooking spray
Instructions
- Preheat oven to 350F. Spray a 9x13" pan with cooking spray.
- Add the rhubarb and spread out evenly on the bottom of the pan.
- Sprinkle over the sugar followed by the cake mix.
- Pour over the water and melted butter evenly. DO NOT MIX!
- Bake for 45 min. until bubbling and the rhubarb is tender and the top is slightly browned.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 338Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 433mgCarbohydrates: 65gFiber: 2gSugar: 43gProtein: 2g
Comments & Reviews
Stacie says
That looks so good! I love rhubarb in baked goods, and it doesn’t get easier than dump cake!
reesa says
I have never made anything with rhubarb, this sounds delicious! I love how easy dump cakes are.
Marcie W. says
I’ve never had rhubarb but would be interested in trying it. I think this cake would make for a tasty introduction!
Liz Mays says
This is definitely going to be a good dessert for Spring. I love that rhubarb flavor and this sounds super easy.
Amy Desrosiers says
I still have yet to try rhubarb!! I need to make a batch for my family to see how they would enjoy this fun root!
Kathy says
This recipe looks amazing. I could really go for this right now. I’ll have to get all the ingredients so I can make it soon.
Dawn Nieves says
I’ve never had a cake with rhubarb in it. But this has sold me! It looks so good. I can’t wait to try it
Rachel says
This looks really good. My husband loves anything with rhubbarb in it. We get it from his grandfather every year.
Stephanie Pass says
This looks good! I have never tasted rhubarb. I’m kinda scared of it, lol. I’ve always wondered what something like Strawberry Rhubarb tastes like, but then I’m worried I’ll hate it, which seems ridiculous, lol. What does it taste like?
Tara Noland says
Good question. Rhubarb is kind of hard to nail down for flavor as I find it is unique on its own. Raw and by itself it is very tart and crunchy like celery. As a child I loved to get a raw stick and a small bowl of sugar and find a cool spot under a tree and dip and munch away. The leaves are highly poisonous so you don’t want to eat those. Once sugar is added to rhubarb as in a dessert it takes on a whole new flavor and I would akin it to a Granny Smith apple. Rhubarb on its own is fantastic or pairs beautiuflly with berries like strawberries or blueberries.
Debbie Guinan says
I have tons of Rhubarb as did my Dad. It is beautiful and the best fertilizer horse manure. But you have to let it sit for a year so it doesn’t burn up the plants. I will stand out there and pull a stalk and eat it raw. Love it no matter what ya do with it. You either LOVE it or HATE it. I freeze a lot every year for dump cake, Pie, Crisp, and I make a lot of rhubarb sauce and freeze that. Have eaten my whole life.
Ashley says
I haven’t had rhubarb cake in a long time. This looks amazing, I want some!
Jennifer says
I love the taste of rhubarb. a friend grows it and every year she gives me a huge bag of it to use to make recipes with. I will have to try this out.
Krystel says
Oh my, this looks so very good. Maybe a suggestion for the next big family gathering
Kim says
Can you make this a day in advance?
Tara Noland says
Yes, you could make it the day ahead for sure. Just cool, cover and refrigerate.
Judy says
I’m making it right now, we have a rhubarb plant and we picked it, I got 4 cups out of it❤️We love rhubarb❤️
Sandy says
Can this be frozen? We’re camping and no access to an oven?
Tara Noland says
Frozen instead of baked? Or frozen after baking?
Michele says
Can it be Frozen after baking?
Tara Noland says
I have not done this as it disappears quickly here but I think you would be okay trying it.
Kali says
Have you got a Dutch oven? Dump cakes cooked over the coals in a Dutch oven are a super traditional camp dessert.
Louise says
I have frozen rhubarb that’s thawed. Do I have to drain the liquid first from the rhubarb before adding cake mix??
Tara Noland says
The best way to use frozen rhubarb is not to thaw it first and just add it in frozen. I think you will have to drain off some of the moisture now to use it but it is honestly not something I have worked with. I would go straight to a compote instead. https://noshingwiththenolands.com/strawberry-rhubarb-compote-for-mothers-day-sundaysupper/
Kali says
I’d drain it but reserve the liquid. Use the reserved liquid to replace part of the water that gets sprinkled over the top. That way, you don’t lose any of the flavor!
Tara Noland says
Thank you so much for your comments Kali, appreciated.
Gloria murillo says
I noticed after I baked this, there was loose powdered cake mix on top.
Tara Noland says
That does happen in spots, just serve with ice cream and it will all be good.
Dede says
I make sure it is completely covered with the melted butter.
Anna says
Could a person use other fruits in place of rhubarb?
Tara Noland says
Yes, I think most fruits would work in this recipe. Berries would be delicious!!
Sabrina says
I have used blueberry + pineapple
Michelle says
Have made this twice in the past month! Absolutely delicious! Once with rhubarb (fresh), strawberries and blueberries (both frozen), and tonight with sour cherries and blueberries (both frozen). Last time I had some dry cake mix, so tonight I used 2/3 of the cake mix, water and butter on top of the 4 cups of fruit and scant cup of sugar. Saving the left over cake mix to make a small one for my dad for Father’s Day.
Tara Noland says
I am so glad you are enjoying making it. It is just the easiest thing ever. Check out our new video as we just put it up yesterday.
Kim Hammond says
Sounds wonderful. Do you know if this can be done in a crockpot/slow cooker?
Thank you in advance!
Tara Noland says
I have never tried that so sorry I have no idea.
Marlene Larsen says
This was a very easy and delicious rubarb dump cake recipe. The sweetness and tart ratio is perfect. Will definitely make this again.
Tara Noland says
So glad you liked it, thanks for coming to tell us too!!
Ms says
Do you know if you was runny? Cooked for an hour.
Tara Noland says
The cake shouldn’t be runny, hopefully you to the right temperature on the oven. Just bake it longer.
Crystal says
Sooo easy and yummy! A hit with my family. We love rhubarb. Cannot wait to try this recipe with some other fruits as suggested by some others here.
Thanks for sharing this quick family recipe.
Tara Noland says
So glad you enjoyed it. This has become a very popular recipe and trying it with other fruit would be a hit too.
Pam says
If you are using fresh rhubarb, do you need to do anything different?
Tara Noland says
No, fresh or frozen work well.
Kathy says
Making for the second time. This is so good and super simple.
Tara Noland says
So glad you are enjoying it!!
Stephanie says
Do I need to thaw the frozen rhubarb?
Tara Noland says
I don’t but it will take a bit longer to bake.
Joa n says
Cake mix 18oz or the new 15…
Tara Noland says
I would say either would work just fine, don’t you love how they try to save money by giving you less. Seems like that for everything!
Lisa B says
This is great, we’re having it tonight! Try this variation: instead of adding the sugar and water, pour a can of lemon-lime soda over the rhubarb topped with dry cake mix. Don’t skip the butter! My rhubarb is mostly green, not much red (kind of unappetizing) so a handful of strawberries helps with that.
Tara Noland says
Wow would have never thought of using soda but I can see that working!!
Harriet says
We tried this and it was delicious—thank you for this recipe! We had 4 cups of Rhubarb but had some strawberries so added those too. Came out fine! I had another dump cake recipe that called for heavy cream, which I did not have. Don’t think it could be better than this one!
Tara Noland says
Thank you so much Harriet for coming over and telling us. So glad you enjoyed the recipe!!
Ann says
I like the tartness of the rhubarb, so I don’t add sugar, the cake mix is enough sweetness for me. And I don’t use water, just a stick of melted butter over the top.
Tara Noland says
I am so glad you are making it your own, enjoy!!
Betty says
I too do not use water but do add cinnamon in the sugar.
Betty says
Also use 1 & 1/2 sticks of butter cut into Pattie’s instead of melted butter to pit on top of cake mix.
Karen Bower says
I sprinkled cinnamon red hots candy over my mix…Adds more flavor and color. Mmmmm….good❣️❣️❣️❣️❣️
Tara Noland says
Wow, that is a cool twist!!
Elaine says
Rhubarb leaves are poison so do not try using them for anything!
Tara Noland says
Very true, I don’t even bring them into the house.
Joan says
What about using a spice cake mix instead of a yellow cake. Think that would taste ok?
Tara Noland says
Sure you could give that a try, cinnamon etc. works well with fruit. Never had it with rhubarb though.
Lillie M. Rouse says
Do you store leftovers on counter in the fridge?
Tara Noland says
I almost always keep desserts that I make like this in the refrigerator, they stay fresher longer but you can keep this one on the counter top if you like.
Shelly says
Could you add frozen strawberries with the rhubarb?
Tara Noland says
Yes, that would be very good!!
Renee says
Do you mix the water and melted butter together or pour over separately?
Tara Noland says
I pour them over separately. Enjoy!!
Liz says
Can I add strawberry slices to the rhubarb in this recipe as well?
Tara Noland says
Yes, you sure can!
Veitch Lynda says
Blah,! Did not like it, not one bit!
Tara Noland says
I am sorry you didn’t like it.
Nancy Steffin says
I love rhubarb! I’ve wanted to try making various recipes but hesitate because I don’t know how many stalks (approximately) would equal one cup. It’s kind of expensive, so I don’t want to waste it if I buy too much. (When I was a child I’d eat raw rhubarb dipped in sugar, but I wouldn’t do that with leftovers at my age now!) Anyway, can you give us a ballpark number of stalks we need to equal one cup? Thanks.
Tara Noland says
I used to be in the rhubarb patch with a small bowl of sugar too as a child!! I would say on average one large stalk would yield a cup or 2 smaller ones. It is hard to say as rhubarb does differ a lot in size. If you do have any leftovers just boil them down to make a compote, it is lovely with yogurt and a little granola in a recipe like this one. https://noshingwiththenolands.com/rhubarb-yogurt-ginger-granola-parfait/
Peggy Jane says
This cake was pretty much disgusting. Much too sweet but I don’t think eliminating the sugar would help. The cake mix did not mix with the liquid. Needs much more liquid . I will never make this cake again.
Tara Noland says
I am sorry you didn’t have success with the recipe. You do need to add the liquid evenly, there still maybe some slightly dry patches but that is the way it is.
Debby Neseth says
I made this with spice cake mix and oh my it was good. Reminded me of a cake my mom used to make years ago. Great recipe.
Tara Noland says
So glad you loved it, will have to try it with a spice cake mix too.
Marlene says
I love this recipe. I used frozen rhubarb cooked with marshmallows for thickener. I have also added a cup of oatmeal and coconut to the cake mix. Thanks for sharing it.
Tara Noland says
I love how you made the recipe your own, it sounds amazing!!
LJ says
Love this recipe. I had to use Strawberry cake mix because that’s all I had on hand. It was wonderful. My family loves it. I also added a little more butter and 3/4 water.
Tara Noland says
I can see the strawberry cake mix working great!! Thanks for sharing!!
Janine Mosher says
I haven’t tasted it yet but it cooked good and looks very delish!
Tara Noland says
Enjoy!!
Jan says
Has anyone tried glutten free cake mix?
Tara Noland says
I haven’t but maybe search that and see what adjusts to make.
Jan says
It worked! I used the Pillsbury GF yellow cake mix. Everyone gave it a thumbs up. I will add more rhubarb next time just cuz I’m a big fan of rhubarb and it’s in season.
Tara Noland says
So glad you tried it and you came back to share! Thanks!!
Dee Auer says
I’ll be glad to so very yummy. Favorite this time of year. A no.1 for sure
MARCIA R says
love the recipe! I tried it with sugarfree strawberry jello instead of sugar. It was great!
Tara Noland says
Cool idea that is!! Thanks for sharing!!
Jenni says
I’ve used a box of strawberry jello instead of the sugar with this recipe. Yum!
Tara Noland says
That is a cool idea!!
Jody S says
I love rhubarb & so does my family, so simple yet tastes like you’ve put in lots of time. This is the 4th pan baking in the oven for the Summer of 2023! Did I say I love rhubarb,LoL. As for the dry cake mix, I take a spray water bottle and spritz all over the top.
Tara Noland says
So glad you are loving this recipe and great idea with the spritz bottle.
Anne Napoli says
I made it yesterday and it is delicious! Thanks for the recipe.
Tara Noland says
Thanks for telling us, so glad you enjoyed it!!
Esther Plahn says
Been wanting to find time to try something new This will be a perfect dessert for family get together