Rhubarb Dump Cake Recipe

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Rhubarb Dump Cake

Barbara Kurtz


Every time I serve this, several people ask for the recipe. It is a sweet, very simple dessert that serves 12+ people!

pinch tips: How to Cream Butter & Sugar



9 for 8x8 pan 12+ for 9x12 pan


15 Min


35 Min


3.5-4 cups rhubarb, rough cut (process/blend on “pulse”)
3/4 to 1 cup white granulated sugar
1 sm. pkg. red jello (i use raspberry) sugarfree ok
1 pkg. cake mix, white or yellow - cheap one!
1/2 cup (+or-) h2o (i used cranberry+pommegranate jce)
3 tbsp. melted butter/margarine/oil - your choice! (zap butter/margarine in meas. cup w/ pouring lip for ease later)

Directions Step-By-Step

Pam/Baker's Pride spray baking pan well. Pour into pan dry ingredients. Sprinkle over all the cut rhubarb, scattering evenly.
Drizzle all liquids to wet down dish contents, then draw knife through to distribute mingling wet & dry. Adjust amount of added liquid if needed, but don't expect it to be batter-like; cooking rhubarb will provide more juice!
Can be doubled for 9 X 13, but I'd only do a bit more than half again of the rhubarb.
Bake at 350 - 35 minutes (+or-) Check that bottom is cooked, cake-like, then cool, but serve warm with whipped cream/ icecream or drizzle with heavy cream/half-and-half.
Keep leftovers wrapped well to prevent drying out or freeze/thaw to enjoy later. (substitute other fruits/juices/jellos to vary)

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #rhubarb