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Making a rhubarb dump cake is one of those magical baking moments where you barely lift a finger and still end up with a crowd-pleasing dessert. If you’ve ever had more rhubarb than you know what to do with, this is your solution. With just 5–10 minutes of hands-on time and no mixer required, you layer everything in one pan and let the oven do all the work.
This article will guide you through making a perfect rhubarb dump cake, using just a few pantry staples and minimal effort. We’ll cover how to layer it properly, offer seasonal tips, explore ingredient variations, and provide the best way to serve it. You’ll also find answers to common questions like using frozen rhubarb or swapping in berries.
Let’s get started with the story that inspired this fruity, tangy, melt-in-your-mouth cake.
A Simple Sweet from My Real-Life Rhubarb Mess
How Rhubarb Dump Cake Became My Go-To
Hi, I’m Anella Lama, the mom behind Nelkoss Recipes. When my family moved abroad, I was a disaster in the kitchen, especially when it came to desserts. One spring, a kind neighbor handed me a bag of rhubarb. I didn’t want to waste it, but I had no clue what to do with it.
Out of curiosity and a little desperation, I tried a recipe someone casually mentioned: a rhubarb dump cake. I grabbed a cake mix from the pantry, chopped the rhubarb, and layered everything into a pan just like the instructions said. No stirring, no bowls, nothing fancy. When I pulled it from the oven, it smelled sweet and tangy, and the top was golden and slightly crisp. It wasn’t perfect, but it was gone within the day.
That messy experiment changed everything. It taught me that good food doesn’t have to be complicated, and this cake became one of my first “wins” in the kitchen. Now, it’s a must-make every rhubarb season, whether I’m using fresh stalks or frozen leftovers from last summer.
If you love easy seasonal bakes, you might also enjoy these banana rhubarb muffins or this old-fashioned strawberry rhubarb cake.
Why You’ll Love This Rhubarb Dump Cake
It’s the Easiest Dessert You’ll Ever Make
The beauty of a rhubarb dump cake is that you don’t mix a thing. The ingredients go into the pan in layers: rhubarb on the bottom, sugar and gelatin next, followed by dry cake mix, and then melted butter poured on top. That’s it. No bowls, no beaters, and no cleanup headache.
It’s especially great for beginner bakers, busy parents, or anyone who wants a dessert with almost zero effort. Plus, it uses affordable, store-bought ingredients, making it perfect for last-minute guests or potlucks.
You can even prep it while sipping a glass of rhubarb lemonade or a tangy rhubarb shrub for a full rhubarb-themed experience
Table of Contents
Table of Contents
Rhubarb Dump Cake: Easy, No-Mix Dessert with 5-Minute Prep
Ingredients
- 4 cups chopped rhubarb fresh or frozen
- 1 cup granulated sugar
- 1 3 oz box strawberry Jell-O powder
- 1 box yellow or white cake mix 15.25 oz
- ¾ cup unsalted butter melted
- ¼ cup hot water optional, for crispier edges
Instructions
- 1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- 2. Spread chopped rhubarb evenly into the dish.
- 3. Sprinkle sugar over the rhubarb.
- 4. Add the strawberry Jell-O powder on top.
- 5. Evenly sprinkle the dry cake mix over everything — do not stir.
- 6. Drizzle melted butter over the cake mix. Optional: pour hot water around the edges.
- 7. Bake for 45–55 minutes or until top is golden and edges are bubbly.
- 8. Let cool for 15–20 minutes before serving.
Notes
Nutrition
How to Make Rhubarb Dump Cake (No Mixing Needed)
Step-by-Step for Perfect Layered Ingredients
Making a rhubarb dump cake couldn’t be easier. All the ingredients are layered directly into your baking dish, no bowls, no mixer, and absolutely no stirring required. That’s the secret to the signature texture: juicy fruit on the bottom, soft cake in the middle, and a buttery, crisp topping.
Here’s how it goes:
- Start with 4 cups of chopped rhubarb (fresh or frozen—no need to thaw). Spread it evenly into a greased 9×13-inch baking dish.
- Sprinkle 1 cup of sugar over the rhubarb.
- Add a 3-ounce box of strawberry Jell-O powder right on top. It gives that classic sweet-tart flavor.
- Next, pour one box of yellow or white cake mix over everything. Just the dry mix, don’t stir.
- Drizzle ¾ cup of melted butter across the top. For extra crisp edges, add ¼ cup of hot water around the edges of the pan.
That’s it. Bake at 350°F (175°C) for 45–55 minutes, or until the top is golden and bubbling at the edges.
If you’ve ever made crustless rhubarb custard pie or rhubarb banana bread, this dump cake will feel even simpler.
Can I Use Frozen Rhubarb?
Yes, frozen rhubarb works beautifully in this recipe. You don’t even have to thaw it. Just measure out the amount you need and toss it into the pan. The extra moisture from frozen rhubarb actually helps create a soft, jammy base layer that pairs perfectly with the buttery topping.
If you’ve frozen your rhubarb in chunks or slices, try using them straight from the freezer. This flexibility makes rhubarb dump cake one of the best easy desserts to whip up anytime, not just during spring or early summer.
Want to make something ahead with frozen fruit? Try our strawberry rhubarb compote, which also uses freezer-friendly ingredients.
Variations and Substitutions for Rhubarb Dump Cake
Switch Up the Fruit, Cake Mix, or Gelatin Flavor
The beauty of rhubarb dump cake is how forgiving and flexible it is. Once you know the basic dump-and-bake method, you can easily swap ingredients based on what you have in your kitchen or what’s in season.
Here are some of my favorite variations:
- Fruit swaps: No rhubarb? Try mixed berries, cherries, or even diced apples. Just keep the fruit quantity close to 4 cups.
- Different cake mixes: Vanilla, white, or even spice cake mix all work. For a richer flavor, chocolate cake mix pairs well with cherry or raspberry Jell-O.
- Gelatin choices: Strawberry is classic, but raspberry, cherry, or even lemon Jell-O offer fun twists.
If you want to go fully homemade, you can substitute the boxed cake mix with about 2 cups of homemade dry cake mix (flour, sugar, baking powder, etc.). It works best with butter poured on top and a few extra spoonfuls of sugar mixed in.
Looking for more homemade-style rhubarb treats? You’ll love our strawberry rhubarb jam and these chewy strawberry rhubarb cookies.
Make It Gluten-Free or Lower Sugar
Need to accommodate dietary preferences? It’s easy:
- Gluten-free version: Use your favorite gluten-free cake mix. Brands like Betty Crocker and King Arthur work great.
- Lower sugar option: Cut the added sugar in half or skip it entirely if your rhubarb isn’t too tart. You can also use sugar-free gelatin and unsweetened cake mix alternatives.
- Dairy-free: Swap butter for melted coconut oil or a plant-based substitute.
Feel free to adjust the topping to add chopped pecans, shredded coconut, or oats before baking for extra crunch.
Serving, Storage & Make-Ahead Tips for Rhubarb Dump Cake
How to Serve Rhubarb Dump Cake for Maximum Yum
Once your rhubarb dump cake is out of the oven and golden on top, let it cool for about 15 minutes. The fruit layer will set slightly, and the buttery cake mix top gets that cozy, crumble-like texture we all love.
Here’s how we love to serve it:
- Warm with vanilla ice cream – The contrast of hot and cold is magical.
- Chilled with whipped cream – Perfect for spring or summer gatherings.
- Room temp with coffee or tea – It doubles as a snack cake or brunch treat.
If you’re planning a spring brunch or weekend dessert spread, this cake pairs beautifully with something like our quick rhubarb bread or a glass of rhubarb lemonade on the side.
This dessert is rustic and homestyle, no fancy garnishes needed. But if you’re hosting, a sprinkle of powdered sugar or some sliced fresh strawberries on top can dress it up.
How to Store and Make It Ahead
Leftovers? Lucky you.
- Store in the fridge, tightly covered, for up to 4 days. The topping softens a bit over time, but still tastes fantastic.
- Reheat individual portions in the microwave for 20–30 seconds if you like it warm.
- Freeze baked dump cake (once cooled) in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Want to prep it ahead of a party? You can assemble the whole dump cake unbaked, cover it with foil, and refrigerate it for up to 24 hours. Just bake as directed when you’re ready. You can even keep a few bags of chopped rhubarb in the freezer year-round, so a dump cake is never far away.
If you’re rhubarb-obsessed like me, try sipping a rhubarb shrub drink while it bakes or explore this old-fashioned crustless rhubarb custard pie for your next dessert adventure.
Final Thoughts on This Easy Rhubarb Dump Cake
If you’re craving a simple, nostalgic dessert that comes together in minutes, this rhubarb dump cake is your answer. It’s messy in the best way: tangy, sweet, buttery, and warm from the oven. The fact that it requires no mixing, no fancy tools, and barely 5 minutes of effort makes it a go-to for busy days or last-minute guests.
Whether you’re using fresh stalks from your garden or frozen rhubarb from last season, this recipe delivers every single time. You can keep it classic or switch things up with berries, flavored gelatin, or a gluten-free mix. The method stays the same.
It’s these kinds of real-life recipes that inspired Nelkoss Recipes in the first place. From my first kitchen disasters to now, sharing these wins with you, I’ve learned that cooking doesn’t have to be hard; it just has to be made with love.
So grab your rhubarb, don’t stir a thing, and let the oven do the magic.
For simpler spring bakes, check out our strawberry rhubarb cake or our banana rhubarb muffins. Your next family favorite might be just one dump away.
For more recipes, follow me on Facebook, Instagram, and Pinterest.
Frequently Asked Questions About Rhubarb Dump Cake
What is a rhubarb dump cake?
A rhubarb dump cake is an ultra-easy dessert where you layer chopped rhubarb, sugar, gelatin, and dry cake mix in a baking dish, then pour melted butter on top. You don’t mix anything. The oven transforms those simple layers into a warm, bubbly dessert with a fruity base and golden topping.
How long does it take to make a rhubarb dump cake?
Prep time is just 5–10 minutes, and baking takes about 45–60 minutes. It’s one of the fastest desserts you can make with minimal cleanup, especially since you don’t need a bowl or mixer.
Can I use frozen rhubarb?
Yes! Frozen rhubarb works perfectly in dump cake. You don’t even need to thaw it. Just layer it in the baking dish as you would with fresh. The extra moisture from frozen fruit helps create a deliciously soft and jammy texture.
Do I need to mix the ingredients?
Nope. That’s the charm of this dessert. Just dump the ingredients in layers and bake. Some variations stir the butter and cake mix first for a more even top, but traditional rhubarb dump cake requires no mixing at all.
Can I substitute other fruits or ingredients?
Absolutely. While rhubarb is the star, you can swap in berries, cherries, apples, or even peaches. You can also change up the gelatin flavor or use a different cake mix. It’s a great way to get creative and use what’s already in your kitchen.
