Rhubarb Dump Cake
A quick and easy rhubarb dump cake with a fruity, sweet-tart flavor, topped with cake mix and butter, perfect for casual gatherings or comforting desserts.
Ingredients
Instructions
- Put chopped rhubarb in a 9 inch x 13 inch glass pan.
- Sprinkle sugar and strawberry jello over the rhubarb.
- Add water to the pan.
- Sprinkle cake mix evenly over the top of the mixture.
- Pour melted oleo (butter) over the cake mix.
- Optional: sprinkle nuts on top.
- Do not mix or stir the ingredients.
- Bake at 350 degrees Fahrenheit for 25 minutes.
- Serve with whipped cream or ice cream.
Tips & Substitutions
For an extra flavor twist, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the rhubarb mixture. If you don't have strawberry jello, raspberry or cherry jello works just as well. Ensure the rhubarb is well chopped to allow even cooking and distribution of flavors. This recipe is simple, making it a favorite among American recipes enthusiasts.
Serving Suggestions
Serve the rhubarb dump cake warm, topped with a generous dollop of whipped cream or a scoop of ice cream for added richness. It pairs beautifully with a light fruit salad or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside Pecan Cinnamon Rolls for a sweet spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Dump Cake contains roughly 151 calories, with 1g protein, 15g carbohydrates, and 11g fat. It is a good source of vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just ensure it's thawed and drained of excess moisture before using to prevent a soggy cake. Frozen rhubarb will work well, retaining its tangy flavor.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the regular cake mix with a gluten-free cake mix. Ensure that the other ingredients, such as jello and sugar, are also certified gluten-free to avoid cross-contamination.
What can I do if I don't have oleo?
If you don't have oleo, you can substitute it with an equal amount of unsalted butter or margarine. Coconut oil can also be used for a dairy-free option, providing a unique flavor that complements the rhubarb.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).