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Prep Time15 mins
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Cook Time45 mins
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Serving8
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Ready In1 hour
A Rhubarb Dump Cake dessert that blends the sweet comfort of a classic cake with the tart zest of rhubarb is what you might imagine. That’s what you get when you create this Rhubarb Dump Cake—a straightforward but wonderful treat that’s as simple to prepare as it is to consume. This recipe is guaranteed to give your dessert repertoire a vibrant pop of color and flavor boost, regardless of your level of baking expertise.
This easy dessert, which works well for any occasion, is rhubarb dump cake. Any palette will be delighted by the treat that is made up of precisely balanced layers of sour and sweet flavors. It can be enjoyed cold as a cool summer treat or served warm for a cozy dessert. It’s a fun take on classic cake recipes, either way!
Ingredients
Rhubarb Dump Cake
Nutrition
- Daily Value*
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Total Fat: 12g15%
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Saturated Fat: 2g10%
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Cholesterol: 1mg0%
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Sodium; 327mg14%
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Carbohydrate: 47g17%
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Dietary Fiber: 1g4%
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Protein: 2g4%
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Potassium: 151mg3%
Directions
The original dump cakes from the 1980s have been updated with the recipe for rhubarb dump cake. This simple cake-mix dish tastes fresh and has a nostalgic feel about it! Jello is used in this recipe for rhubarb dump cake to give it a slight stiffness and delightful texture. You can use frozen or fresh rhubarb. You will prepare this simple dessert again and again.
First, prepare the oven by heating it to 350 degrees Fahrenheit. To avoid sticking, lightly butter a 9 x 13-inch baking dish.
Arrange the Ingredients in Layers: Place the rhubarb pieces evenly in the bottom of the dish that has been made. Over the rhubarb, scatter the white sugar. The strawberry gelatin should next be evenly spread over the sugar, and then the yellow cake mix should be evenly spread.
Include Liquids: Pour the melted butter and water over the cake mix layer gently. It's crucial to avoid stirring the ingredients since doing so helps form separate layers that give the cake a unique texture and flavor.
Bake: For approximately 45 minutes, put the dish in the oven and bake it. When the rhubarb is soft and the top is frothy and golden, the cake is done.
Conclusion
This is a really simple and quick dish. There was the ideal combination of sharpness and sweetness. Try this recipe if you happen to have an excess of rhubarb in your garden.
Chef Aleen
AKC Recipes is a reflection of my culinary philosophy: food should be an adventure, a celebration, and a source of joy. Here, you’ll find a diverse array of recipes designed to cater to every occasion and preference. Whether you’re preparing a hearty breakfast to start your day, a nutritious lunch, a comforting dinner, or an indulgent dessert, I’ve got you covered.
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