Rhubarb Dump Cake: A Sweet & Simple Springtime Treat

First off—thank you for stopping by. If you’ve ever been gifted a bunch of tart, rosy rhubarb and weren’t quite sure what to do with it, this one’s for you. I’m truly so glad you’re here because this humble little recipe might just be the easiest way to fall in love with rhubarb. 💗

There’s something so nostalgic and comforting about dump cakes, and this Rhubarb Dump Cake? It’s the definition of easy magic. Just layer, bake, and let your oven do all the work. No mixing bowls. No fancy tricks. Just pure, sweet-tart joy bubbling away into golden perfection.

👉 Want this recipe saved for your next spring baking day? Be sure to subscribe, and I’ll send it straight to your inbox—with a few bonus rhubarb recipes, too!

Why This Rhubarb Dump Cake Deserves a Spot in Your Recipe Box

I promised you versatile, and here’s proof! This cake is the perfect mix of tangy and sweet, soft and crisp, cozy and celebration-ready. Rhubarb’s signature zing meets the buttery richness of yellow cake, all mellowed by a kiss of strawberry-flavored gelatin.

Reasons to love this recipe:

• Five minutes of prep—seriously!

• No bowls, no beaters, just one pan

• A great way to use fresh garden rhubarb

• Perfectly sweet-tart with a bubbly, jammy base

• Heavenly with vanilla ice cream or whipped cream

What Does Rhubarb Dump Cake Taste Like?

Imagine spooning into warm, juicy rhubarb that’s been baked down with sugar and strawberry gelatin into a glossy, jammy base—then topped with golden, buttery cake crumbles that melt in your mouth.

It’s bright and bold, but still homey. Tart rhubarb + sweet cake mix = balance. You’re gonna love it.

Benefits of This Easy Rhubarb Dessert

• ✅ Beginner-friendly – You literally just layer the ingredients

• 🍓 Seasonal superstar – A perfect use for spring and early summer rhubarb

• 🧁 Crowd-pleasing – A guaranteed hit at potlucks, BBQs, and family dinners

• ⏱ Quick prep – Under 10 minutes from fridge to oven

• ❄️ Freezer-friendly – Make ahead and reheat when needed

Ingredients You’ll Need

• 4 cups diced rhubarb (fresh or frozen, no need to thaw!)

• 1 (3 oz) package strawberry gelatin (or raspberry/cherry for a twist)

• ½ cup sugar

• 1 box yellow cake mix

• ½ cup salted butter, melted

• 1⅔ cups cold water

Tools You’ll Need

• 9×13” baking dish

• Measuring cups

• Knife and cutting board (for the rhubarb)

• Oven mitts and a spoon for serving that molten-goodness

Ingredient Swaps & Additions

• Swap yellow cake mix for white or vanilla cake mix

• Try raspberry or cherry gelatin for a different flavor note

• Want extra texture? Toss in a handful of sliced strawberries or raspberries

• Use unsalted butter + a pinch of salt if that’s what you have on hand

Step-by-Step: How to Make Rhubarb Dump Cake

Step 1: Prep Your Pan

Preheat your oven to 350°F and grease a 9×13″ baking dish. No mixing bowls needed—yay!

Step 2: Layer the Ingredients

In this exact order:

1. Spread 4 cups rhubarb evenly in the bottom of the pan.

2. Sprinkle the gelatin powder over the rhubarb.

3. Next, sprinkle the ½ cup sugar evenly.

4. Pour the dry cake mix over the top—don’t stir it!

5. Drizzle ½ cup melted butter across the surface.

6. Finally, pour 1⅔ cups cold water over everything.

Step 3: Bake & Cool

Bake for 45–55 minutes, or until bubbly around the edges and golden brown on top. Let it cool at least 15–30 minutes before serving—it sets up more as it sits.

What to Serve with Rhubarb Dump Cake

Oh, you’ve got to serve it warm with:

• A big scoop of vanilla ice cream (classic!!)

• Whipped cream with a pinch of lemon zest

• A drizzle of cream or custard over top

Tips for Dump Cake Perfection

• Don’t stir the layers—it’s tempting, but resist!

• Bake until the top is golden and the edges are bubbling

• Let it cool before serving to help the cake set up

• Got leftovers? Reheat in the microwave for 30 seconds and enjoy all over again

Storage Instructions

• Fridge: Store covered in the fridge for up to 4 days

• Freezer: Cool completely, then freeze in an airtight container for up to 3 months

• Reheat: Warm in the oven at 300°F or microwave individual servings

Frequently Asked Questions

Can I use frozen rhubarb?

Yes! No need to thaw—just add it straight into the pan.

Is this more like a cake or a cobbler?

It’s kind of both! The bottom is juicy like a cobbler, and the top gets golden and crisp like cake.

What if I don’t have strawberry gelatin?

Try raspberry, cherry, or even lemon—anything fruity and vibrant.

Can I use a gluten-free cake mix?

Absolutely! This recipe adapts beautifully to gluten-free mixes.

A Cake to Make Again (and Again)

If you’ve got rhubarb and five spare minutes, make this cake. It’s one of those throw-together recipes that feels like a little miracle every time. Tart and sweet, easy and indulgent…this one checks every box.

💌 If you loved this recipe, you might also enjoy:

• Strawberry Rhubarb Crisp with Oat Crumble

• Lemon Rhubarb Loaf with Glaze

• Rhubarb & Almond Sheet Cake

Let’s Bake Together 💕

If you try this Rhubarb Dump Cake, I’d love to hear how it went! Leave a comment or share your photo on Pinterest—don’t forget to tag me!

📌 Save this recipe for rhubarb season—it’s too good to miss!

Nutritional Information (Approx. Per Serving)

Note: Based on 12 servings

• Calories: ~280

• Fat: 9g

• Sugar: 25g

• Carbs: 45g

• Fiber: 1g

• Protein: 2g