Rhubarb Dump Cake

Rhubarb Dump Cake

1. Introduction

A dump cake is prized for its simplicity, as it typically requires no heavy mixing. This version features a jammy, bright red fruit center—often enhanced with berries—tucked beneath a golden-brown, powdered sugar-dusted crust.

2. Ingredients

• The Fruit Base:

  • 4 cups fresh or frozen rhubarb, chopped into 1/2-inch pieces.

  • 1 cup fresh raspberries or strawberries (optional, for color and sweetness).

  • 1 cup granulated sugar.

  • 1 package (3 oz) strawberry-flavored gelatin (helps thicken the juices).

• The Topping:

  • 1 box (approx. 15 oz) yellow or white cake mix.

  • 3/4 cup unsalted butter, melted.

• Garnish: Powdered sugar for dusting.

3. Instructions

1. Prepare the Fruit: Place the chopped rhubarb and berries in a greased 9×13-inch baking dish. Sprinkle the granulated sugar and dry gelatin powder evenly over the fruit.

2. Layer the Cake: Pour the dry cake mix directly over the fruit layer, spreading it out with a spatula to cover the edges.

3. Add Butter: Drizzle the melted butter slowly over the entire surface of the cake mix. Try to cover as much of the dry mix as possible to ensure a crisp crust.

4. Bake: Place in a preheated oven at 350°F (175°C) for 40–50 minutes. The cake is done when the fruit filling is bubbling up at the sides and the top is a deep golden brown.

5. Cool and Finish: Let the cake rest for at least 15 minutes to allow the fruit filling to thicken. Dust the top generously with powdered sugar before serving.

4. Variations

• Rhubarb Custard Style: Whisk 2 eggs into the melted butter before drizzling it over the cake mix for a richer, more custard-like topping.

• Crunchy Nut: Add 1/2 cup of chopped walnuts or pecans to the cake mix layer for added texture.

• Ginger Spice: Mix 1 teaspoon of ground ginger into the rhubarb for a warm, spicy contrast to the tart fruit.

5. Serving and Storage

• Service: This cake is best served warm, ideally with a scoop of vanilla ice cream to balance the tart rhubarb.

• Storage: Cover and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

• Reheating: Reheat individual portions in the microwave for 20 seconds or in a low oven to restore the crispness of the topping.