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Rhubarb Dump Cake Recipe

Megan
Rhubarb dump cake is a refreshingly delicious baked fruit dessert made from tart rhubarb, sweet strawberry jello, white or yellow cake mix and butter. Make this rhubarb cake mix cobbler for the perfect quick and easy spring or summer dessert.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 11 x 7 or 9 x 13 baking dish

Ingredients
  

  • 4 - 6 cups fresh or frozen rhubarb
  • ½ cup (100 g) granulated sugar
  • 3 oz. strawberry jello mix
  • 15.25 oz. white cake mix
  • ½ - ¾ cup (113 - 170 g) salted butter, melted
  • 1 cup (240 ml) water

Instructions
 

  • Lightly grease a 9 x 9, 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter. Preheat the oven to 350 F (177 C).
  • Evenly spread the chopped fresh or frozen rhubarb across the greased baking dish. Top the chopped fresh or frozen rhubarb with granulated sugar. Evenly spread the strawberry jello mix (dry mix only) on top of the granulated sugar.
    4 - 6 cups fresh or frozen rhubarb, ½ cup (100 g) granulated sugar
  • Evenly spread the dry cake mix on top of the strawberry jello mix. Drizzle the melted butter on top of the cake mix. Try to top as much of the cake mix as possible.
    Evenly pour the water over the melted butter and cake mix. Don’t worry if the water slides off the cake mix and melted butter. 
    3 oz. strawberry jello mix, 15.25 oz. white cake mix, ½ - ¾ cup (113 - 170 g) salted butter, melted, 1 cup (240 ml) water
  • Bake the rhubarb dump cake for 45 - 60 minutes or until the top is a beautiful golden brown and the rhubarb filling is bubbling around the edges of the baking dish.
    Check the dump cake around 35 - 40 minutes. If there are any dry cake mix spots poking through, drizzle ¼ cup (60 ml) more melted butter on top. Return the rhubarb cake mix cobbler to the oven to bake through.
  • Cool the cake mix rhubarb cobbler for at least 30 minutes, scoop into a bowl, top with ice cream and enjoy. This rhubarb cobbler dump cake is a bit soupy at 30 minutes. Foe the thickest, most set filling, cool the dump cake at room temperature for 1 - 2 hours.

Notes

Store: Store this strawberry rhubarb dump cake in an airtight container in the fridge for up to 3 - 4 days. 
See Variations section of the blog post to make this dump cake recipe using canned rhubarb or without strawberry jello.
Keyword Dump Cake with Rhubarb, Rhubarb Dump Cake, Rhubarb Dump Cake Recipe, Strawberry Rhubarb Dump Cake
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