Rhubarb Dump Cake II: A Taste of Tart Sweetness

The ruby-red stalks of rhubarb have always held a certain magic for me. They appear like clockwork in early spring, signaling the end of winter’s slumber and the promise of brighter, warmer days. I remember my grandmother’s kitchen, a place perpetually filled with the comforting aroma of baked goods, and how, on rhubarb’s arrival, it would transform into a symphony of sweet-tart notes. This particular Rhubarb Dump Cake II, a gem I discovered in a Taste of Home booklet, sent in by Mildred Mesick, holds a special place for its delightful simplicity and its judicious approach to sugar, allowing the rhubarb’s natural tang to truly shine. It’s a dessert that whispers of sun-drenched afternoons and the simple joy of a perfectly balanced sweet treat.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 16-20
• Yield: 1 cake
• Dietary Type: Dessert

Ingredients

This recipe marvelously balances the tartness of rhubarb with a simple, yet satisfying, cake topping.

• 4 cups fresh rhubarb, sliced (or frozen)
• 1 (3-ounce) package raspberry gelatin
• 1/3 cup sugar
• 1 (18 1/4-ounce) package yellow cake mix (or white cake mix can be substituted)
• 1 cup water
• 1/3 cup butter or 1/3 cup margarine, melted
• Ice cream (optional, for serving)

Equipment Needed

• A 13×9 inch baking dish for assembly and baking.
• Measuring cups and spoons for accurate ingredient measurement.
• A spoon or spatula for spreading ingredients.
• An oven, preheated to the correct temperature.
• A cooling rack for post-baking.

Instructions

This dump cake lives up to its name with an incredibly straightforward assembly process. No fancy bowls, no complex techniques – just pure, unadulterated deliciousness.

1. Begin by preheating your oven to 350 degrees Fahrenheit.
2. Next, prepare your 13×9 inch baking dish. While the recipe doesn’t explicitly state to grease it, I highly recommend doing so to prevent any sticking and ensure easy serving. A light spray of non-stick cooking oil or a thin smear of butter will do the trick.
3. Carefully place the 4 cups of sliced rhubarb into the greased baking dish. If you are using frozen rhubarb, there’s no need to thaw it first; simply add it directly to the dish.
4. Now, sprinkle the 1 (3-ounce) package of raspberry gelatin evenly over the rhubarb. This gelatin not only infuses a lovely fruity flavor but also acts as a binder and helps create a delightful sauce as it bakes.
5. Follow this by sprinkling the 1/3 cup of sugar over the gelatin and rhubarb. This sugar will work in tandem with the gelatin and the natural juices of the rhubarb to create a sweet-tart filling.
6. Next, evenly distribute the 1 (18 1/4-ounce) package of yellow cake mix (or white cake mix) over the entire surface of the rhubarb, gelatin, and sugar mixture. You want to create a uniform dry layer. Don’t worry if it looks a bit dry; the magic happens as the moisture seeps up.
7. Gently pour the 1 cup of water evenly over the dry cake mix. Aim for an even distribution so all areas of the cake mix are moistened.
8. Finally, drizzle the 1/3 cup of melted butter (or melted margarine) evenly over the top of the cake mix. Ensure the butter or margarine coats as much of the dry mix as possible, as this is crucial for creating that lovely crisp topping.
9. Place the prepared baking dish into your preheated oven. Bake at 350 degrees Fahrenheit for 1 hour.
10. The cake is ready when the rhubarb is tender and the topping is golden brown and appears cooked through. A toothpick inserted into the cakey part should come out mostly clean, with perhaps a few moist crumbs.
11. Once baked, carefully remove the dish from the oven and let it cool slightly on a wire rack.
12. Serve with ice cream, if desired. The cold, creamy ice cream is the perfect foil to the warm, tart-sweet rhubarb filling and the tender cake topping.

Expert Tips & Tricks

While this dump cake is wonderfully forgiving, a few seasoned touches can elevate it from simply good to truly exceptional.

• Don’t Overmix the Cake Mix: Resist any temptation to stir the dry cake mix into the rhubarb. The beauty of a dump cake lies in its layered structure, which develops as it bakes. Stirring would create a more uniform, but less interesting, texture.
• Frozen Rhubarb is Your Friend: If fresh rhubarb isn’t readily available, frozen rhubarb is an excellent substitute. You don’t need to thaw it; the extra moisture will simply contribute to the sauce. Just be mindful that you might need an extra few minutes of baking time.
• Butter vs. Margarine: While both work, real butter will impart a richer, more nuanced flavor to the cake’s topping. If you’re opting for margarine, choose one with a good flavor profile.
• Checking for Doneness: The one-hour bake time is a guideline. Ovens can vary. If the topping is browning too quickly but the rhubarb isn’t tender, you can loosely tent the dish with aluminum foil for the remainder of the baking time. Conversely, if after an hour, it’s not quite done, give it another 10-15 minutes.
• The Raspberry Gelatin Connection: The raspberry gelatin isn’t just for flavor; it plays a key role in creating that wonderful, slightly thickened sauce that pools around the tender rhubarb. If you’re feeling adventurous, you could experiment with other red fruit gelatins like cherry or strawberry for a slightly different, yet equally delicious, variation.

Serving & Storage Suggestions

This Rhubarb Dump Cake II is best served warm, straight from the oven, allowing the flavors and textures to be at their peak. The contrast between the warm, slightly tart filling and the sweet, tender cake topping is truly delightful. A scoop of vanilla ice cream is practically mandatory, melting into a creamy cascade that complements the fruit and cake beautifully. A dollop of whipped cream is also a lovely alternative.

For leftovers, allow the cake to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, you can warm individual portions in the microwave for about 30-60 seconds, or place the entire dish (if you have enough leftovers!) back into a 300-degree Fahrenheit oven for 10-15 minutes until warmed through. While it’s not recommended for freezing due to the texture of the cake mix, its refrigerated shelf life is usually sufficient for most households.

Nutritional Information

Here’s an estimated breakdown of the nutritional content for Rhubarb Dump Cake II, based on a serving size of 1/16th of the cake without optional ice cream. Please note that actual values can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	213.9 kcal	–
Calories from Fat	68 kcal	–
Total Fat	7.7 g	11 %
Saturated Fat	3 g	15 %
Cholesterol	10.8 mg	3 %
Sodium	258.6 mg	10 %
Total Carbohydrate	30.9 g	10 %
Dietary Fiber	0.9 g	3 %
Sugars	18.5 g	74 %
Protein	6.2 g	12 %

Variations & Substitutions

While this recipe is a classic for a reason, the beauty of baking lies in its adaptability. Here are a few ideas to explore:

• Gluten-Free: For a gluten-free version, seek out a gluten-free yellow cake mix. The texture might be slightly different, but the flavor profile will remain wonderfully intact.
• Berry Boost: While raspberry gelatin is specified, feel in other red fruit gelatins like strawberry or cherry for a nuanced flavor shift. You could even add a handful of fresh or frozen berries like blueberries or raspberries along with the rhubarb for an extra burst of fruitiness.
• Citrus Zest: A tablespoon or two of lemon or orange zest sprinkled over the rhubarb before adding the dry ingredients can add a lovely bright, aromatic note that complements the tartness beautifully.
• Spice it Up: A pinch of cinnamon or nutmeg whisked into the dry cake mix can add a subtle warmth that’s particularly lovely in cooler weather.

FAQs

Q: Can I use a different flavor of gelatin?
A: Absolutely! While raspberry is recommended for its classic pairing with rhubarb, other red fruit flavors like strawberry or cherry would also work beautifully and offer a slightly different flavor profile.

Q: My cake mix topping looks dry. Is that normal?
A: Yes, it is perfectly normal for the dry cake mix to appear dry before baking. The water and melted butter will hydrate it during the baking process, creating a tender, cake-like topping.

Q: How do I know when the rhubarb is tender?
A: You can check the tenderness of the rhubarb by gently probing it with a fork or a thin knife. It should yield easily without being mushy.

Q: Can I make this recipe ahead of time?
A: Dump cakes are best enjoyed fresh. While you can assemble it a few hours ahead and refrigerate it, baking it immediately before serving will yield the best texture and flavor.

Q: What if I don’t have a 13×9 inch baking dish?
A: You can use an 11×7 inch baking dish, but you may need to adjust the baking time, likely extending it slightly to ensure the center is cooked through. A 9×9 inch square dish could also work, again with a potential adjustment to baking time.

Final Thoughts

Rhubarb Dump Cake II is more than just a dessert; it’s a comforting embrace, a sweet reminder of simpler times, and a testament to the fact that exceptional flavor doesn’t require complicated steps. It’s the kind of recipe you’ll find yourself returning to, again and again, especially when those first pink-tinged stalks appear at the market. So gather your ingredients, embrace the ease of this delightful bake, and prepare to be charmed by its perfectly balanced tartness and tender crumb. Serve it warm, with a generous scoop of melting vanilla ice cream, and savor every bite of spring’s sweet arrival. I’d love to hear your thoughts on this delightful bake – did it bring back any cherished memories for you?