Rhubarb Dump Cake: A Nostalgic Taste of Spring

There’s something undeniably magical about rhubarb. That vibrant, tart stalk, often the first herald of spring’s bounty, has always conjured up memories of my grandmother’s kitchen. While her classic rhubarb pie was a masterpiece, it was this “dump cake” version, a marvel of simplicity and flavor, that truly captured my heart. The way the tart rhubarb melts into a sweet, jammy layer beneath a tender, buttery cake crust, all kissed with the subtle sweetness of raspberry or strawberry gelatin – it’s pure comfort in every bite, a testament to how humble ingredients can create something truly extraordinary. It’s the kind of dessert that tastes like sunshine after a long winter.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes to 1 hour 10 minutes
• Total Time: 1 hour to 1 hour 25 minutes
• Servings: 12 to 16
• Yield: 1 13x9x2-inch pan
• Dietary Type: Adaptable (see tips for variations)

Ingredients

This delightful dump cake relies on a few pantry staples and the star of the show: rhubarb!

• 4 to 5 cups diced rhubarb (fresh or frozen)
• 3/4 cup sugar
• 1 (3 ounce) package raspberry gelatin powder OR 1 (3 ounce) package strawberry gelatin powder
• 1 (18.5 ounce) box yellow cake mix (with pudding in the mix)
• 1/2 cup butter
• 1 cup water (or 1/2 cup water if using frozen rhubarb)
• Vanilla ice cream or Cool Whip dessert topping, for serving

Equipment Needed

You won’t need a fancy arsenal for this one!

• 13x9x2-inch baking pan
• Measuring cups and spoons
• A mixing bowl (optional, for combining ingredients before layering)
• Oven
• Cooling rack

Instructions

The beauty of a dump cake lies in its effortless assembly. No intricate techniques, just pure, unadulterated deliciousness coming together.

1. Preheat your oven to 350 degrees Fahrenheit. This ensures an even, consistent bake from the start.
2. Prepare the rhubarb layer: Take your diced rhubarb and spread it evenly across the bottom of an ungreased 13x9x2-inch baking pan. Aim for a single layer as much as possible for even cooking.
3. Sweeten the rhubarb: Sprinkle the 3/4 cup of sugar evenly over the rhubarb. This will start to break down the tartness and create a delightful jammy consistency as it bakes.
4. Add the gelatin: Now, sprinkle the dry raspberry gelatin powder (or strawberry gelatin powder, whichever you prefer) over the sugar-dusted rhubarb. The gelatin will dissolve and contribute a lovely flavor and color to the filling.
5. Layer the cake mix: Next, sprinkle the entire box of yellow cake mix evenly over the gelatin layer. Do not mix it in; it will bake into a tender crust. Ensure it covers the gelatin and rhubarb as much as possible.
6. Melt and pour the butter: Melt the 1/2 cup of butter. Once melted, pour it evenly over the dry cake mix. Try to distribute it as best as you can.
7. Introduce the liquid: Finally, pour the 1 cup of water evenly over the entire cake mixture. If you are using frozen rhubarb, it tends to release more moisture, so you’ll want to reduce the amount of water to 1/2 cup.
8. Bake to golden perfection: Place the pan in your preheated oven. Bake for 45 minutes.
9. Check for doneness and adjust time if needed:
   • The cake is ready when the topping is golden brown and bubbly, and the cake mix has cooked through.
   • Chef’s Note: This recipe was originally baked in a gas oven. If you are baking in an electric oven, you may need to increase the baking time. Chef Sheerkerry, who provided this recipe, baked hers in an electric oven for a longer duration of 1 hour and 10 minutes. Keep an eye on your cake and adjust as needed. Altitude can also affect baking times.
10. Cool completely: Once baked, remove the cake from the oven and place it on a cooling rack. It’s crucial to cool it completely. This allows the flavors to meld and the cake to set properly.
11. Chill for best results: After it has cooled to room temperature, chill the dump cake in the refrigerator. This chilling step is key to achieving the perfect texture and making it easy to invert.
12. Invert and serve: When you’re ready to serve, carefully invert the dump cake onto a serving plate. The bottom layer of baked cake mix should now be on top, with the luscious rhubarb filling beneath.
13. Garnish and enjoy: Top with a generous scoop of vanilla ice cream or a dollop of Cool Whip dessert topping. The contrast of the warm (or room temperature) cake with cold ice cream is simply divine. This cake serves 12 to 16 people.

Expert Tips & Tricks

• Rhubarb Prep: If your rhubarb stalks are particularly fibrous, you can lightly peel them before dicing. This ensures a more tender texture.
• Even Distribution: While it’s a “dump” cake, taking a moment to spread the ingredients evenly in their respective layers will lead to a more uniform bake and better texture.
• Gelatin Choice: Raspberry and strawberry are classic, but don’t be afraid to experiment! Cherry gelatin could also be a delightful addition, offering a deeper fruit flavor.
• Cake Mix Matters: Using a yellow cake mix with pudding in the mix is highly recommended. The added pudding contributes to a richer, more moist texture in the cake layer.
• Butter Distribution: For the butter, you can either melt it in a microwave-safe bowl or gently melt it in a saucepan. Pouring it in a zigzag pattern over the cake mix helps ensure better coverage.

Serving & Storage Suggestions

This Rhubarb Dump Cake is best served chilled or at room temperature, allowing the flavors to fully develop. It’s a wonderful dessert for potlucks, family gatherings, or simply a sweet treat after dinner.

• Serving: Invert the chilled cake onto a serving platter. Garnish generously with vanilla ice cream or Cool Whip.
• Storage: Leftovers can be covered tightly and stored in the refrigerator for 3 to 4 days. The cake will continue to set and soften slightly in the fridge, which is quite pleasant. It is not recommended to store at room temperature for extended periods due to the dairy topping (if used) and the nature of the ingredients. Freezing is not recommended as the texture can be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340.8 kcal	17%
Total Fat	12.8 g	19%
Saturated Fat	5.6 g	28%
Cholesterol	21.2 mg	7%
Sodium	390.5 mg	16%
Total Carbohydrate	55 g	18%
Dietary Fiber	1.2 g	4%
Sugars	38 g	151%
Protein	2.9 g	5%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is wonderfully straightforward, here are a few ideas to make it your own:

• Gluten-Free: Look for a gluten-free yellow cake mix. The baking time might need slight adjustments.
• Dairy-Free: Use a dairy-free butter substitute and opt for a dairy-free whipped topping like coconut whipped cream.
• Different Fruit: While rhubarb is the star, you could experiment with other tart fruits like cranberries or a mix of berries in place of some of the rhubarb, adjusting sugar as needed.
• Spice it Up: A pinch of cinnamon or nutmeg sprinkled over the rhubarb before adding the sugar can add a warm, cozy note.

FAQs

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, absolutely! If using frozen rhubarb, you will need to reduce the amount of water in the recipe from 1 cup to 1/2 cup.

Q: What is the best way to ensure the cake is cooked through?
A: The cake topping should be golden brown and bubbly. If you are unsure, you can gently poke a toothpick into the cakey layer; it should come out mostly clean. Electric ovens can vary, so keep an eye on it.

Q: Can I make this dump cake ahead of time?
A: Yes, you can assemble the dump cake and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Q: My dump cake looks a bit dry. What could have gone wrong?
A: Ensure you are using a yellow cake mix with pudding in the mix, as this adds moisture. Also, be mindful of your oven temperature; a too-hot oven can dry out baked goods quickly. Using the correct amount of water (or less for frozen rhubarb) is also crucial.

Q: How do I invert the cake without it falling apart?
A: Cooling it completely and chilling it in the refrigerator is the most important step. Ensure your serving plate is slightly larger than the baking pan. A quick shake of the pan before inverting can sometimes help release it.

Final Thoughts

This Rhubarb Dump Cake is a testament to the joy of simple, comforting desserts. It’s a recipe that doesn’t require fussy techniques but delivers immense flavor and satisfaction. It’s the perfect way to celebrate the arrival of spring or to bring a taste of nostalgic sweetness to any occasion. I encourage you to try this wonderfully easy recipe and experience its charm. I’d love to hear how it turns out for you, or if you discover any delightful variations of your own!