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Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Dump cakes aren’t just an easy way to make dessert. They straddle the line between cake and crisp to produce a rustic creation that’s easy to love.
The best thing about dump cakes is obviously their ease—the components are simply layered in a baking pan without the need for mixing—but also their adaptability. So many different ingredients can go into this dessert that the possibilities seem endless.
When spring is in full swing, there are several fruits that make great dump cakes. Strawberries and pineapples are two classic options—but what about rhubarb, one of the most popular vegetables of the season?
kskmama66
"Think more of a crisp than an actual cake when you make this recipe. It is delicious and sooo simple to make. Great for the kids to help with! The top is crunchy and delicious, with a sweet and tangy combo of tastes. Mine disappeared within hours."
— kskmama66
Yes, rhubarb is indeed a vegetable, but its slightly sweet and sour flavor makes it a great ingredient to use in desserts. Rhubarb looks a little like red celery and has edible stalk that is harvested from spring through early summer.
If you have some growing in your garden or want to pick some up at the farm stand, we have a family recipe for you. It’s a five-ingredient dump cake from Allrecipes community member SCOOBYVC. It’s simple, sweet, seasonal—and a perfect way to use up your rhubarb.
How to Make Aunt Kaye's Rhubarb Dump Cake
“My Aunt Kaye would make this dessert every summer with many different combinations of fresh fruit and flavored gelatin and it always turned out delicious,” says SCOOBYVC.
Aunt Kaye’s recipe uses just five ingredients—rhubarb, white sugar, strawberry flavored Jell-O mix, yellow cake mix, and butter—in addition to a little water to add moisture to the cake.
Start by spreading your rhubarb evenly along the bottom of a 9×13 cake pan. Then, sprinkle sugar over the rhubarb followed by your gelatin and cake mixes. Finish with the butter and water, and bake it in an oven for about 45 minutes or until the rhubarb is tender.
Recipe Tip
Some reviewers find that the cake mix is not fully incorporated or baked after coming out of the oven. To mitigate this, blend the cake mix with water and butter before pouring it over the rhubarb and Jell-O mix.
Tips and Praise From the Allrecipes Community
SCOOBYVCR says this recipe works all kinds of fruits, cake mixes, and Jell-O flavors. See how other home cooks adapted this recipe to create a unique dessert:
- “I've made this recipe many times. I freeze my rhubarb so I can make this year-round,” says reviewer Mary. “I'm not very picky about measuring my rhubarb as this recipe adapts to varying amounts. I use Splenda in place of the sugar, and sugar-free raspberry jello in place of the strawberry jello. I also use white cake if I'm out of yellow cake. I serve it with whipped topping or vanilla ice cream, whichever I have on hand. Always a big hit.”
- “My husband and I both loved this cake. I made a few modifications, I added nutmeg to the rhubarb (they go so well together),” says Allrecipes member RUBYCLAIRE. “For the water I put two heaping tablespoons of orange concentrate in a 1 cup measure, with one teaspoon vanilla and topped it up with water to a cup. It turned out to be simply delicious, and we will make it again and again.”
- “This is SUPER easy to make,” says reviewer Doris. “I added fresh strawberries to one half of the rhubarb, and it was so delicious! I'm going to make it again, today, but I'll be using a watermelon flavored cake. I'm sure that it will be just as good as the first one.”
- “This was really good, considering I had no idea what a dump cake is or how much rhubarb equals a pound,” says Allrecipes member MaureenF. “ I used a lemon cake mix instead of a yellow cake mix and it was quite yummy, and very easy and quick.”
Get the recipe: Aunt Kaye’s Rhubarb Dump Cake
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