Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake

Prepare yourself.  This is the easiest and fastest ‘cake’ recipe you will ever find.  As the title would suggest, this is a dump cake.  Meaning, you grease your pan, dump your ingredients into it, and stick it into the oven.  You don’t even have to dirty a spoon for this! 

Strawberry Rhubarb Dump Cake - the easiest & fastest Rhubarb dessert you'll EVER make!

I can’t tell you where this recipe originated – all I know is that my mom has been making it for years and years, and now that I have a rhubarb patch in my back yard, this is my go-to recipe whenever I have to bring a treat to work, church, potlucks, etc., in the summer. 

It’s so easy that my 5 year old son made it all on his own last week – with a little help pouring the butter & water and putting it into the fridge! 

Strawberry Rhubarb Dump Cake

Rhubarb Dump Cake

Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake 

One Dish Strawberry Rhubarb Dump Cake - The Easiest Cake You'll Ever Make
Serves 10
This is literally the fastest & easiest rhubarb cake you'll ever make! No mixing, no stirring, no dirty bowls: just layer ingredients in the pan & bake! The most work will be chopping up the rhubarb!
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 5-6 cups of fresh, raw rhubarb, chopped (~1" pieces)
  2. 1/2 cup sugar
  3. 1 package of strawberry Jello mix, unprepared
  4. 1 yellow or vanilla box cake mix, unprepared*
  5. 1 cup water
  6. 1/3 cup melted butter
Instructions
  1. Preheat oven to 350. Grease a 9x13 pan.
  2. Spread rhubarb on bottom of prepared pan.
  3. Sprinkle sugar and then Jello powder evenly over the rhubarb.
  4. Spread the dry cake mix over the rhubarb/sugar/jello.
  5. Pour water and then butter evenly over the cake mix.
  6. Bake in 350 oven for 45-60 minutes, until cake top is golden.
  7. If you can wait, cool before serving (the jello will thicken and set as it stands). If you can't wait, let it sit at least 15 min and serve warm with ice cream.
Notes
  1. The original recipe called for 1 cup of sugar, but we found that to be way too much. I typically use between 1/3-1/2 cup sugar.
  2. Raspberry Jello powder also tastes great with the rhubarb - try it out for a different take on the dessert!
  3. *I often use much less than 1 box of cake mix - sometimes about 1/2 - to cut down on the sugar - but some have found that they need the whole box to make it set properly.
  4. For a very fresh summer taste, my friend Kim's favourite is raspberry Jello powder with Lemon boxed cake mix!
You Pinspire Me http://youpinspireme.ca/
Enjoy warm with vanilla ice cream, or cool on its own!  

Strawberry Rhubarb Dump Cake

I have not yet personally met anyone who dislikes this cake – even rhubarb haters can’t hate this concoction! 

Strawberry Rhubarb Dump Cake

Rhubarb lovers: pop on over to this No Bake Rhubarb Torte for another simple, easy & delicious spring recipe! 

No Bake Rhubarb Torte - Easy, Impressive, Delicious! Rhubarb Recipes

 

The following two tabs change content below.

Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.

36 comments

  1. What is the package size of the jello?

  2. Mmmm I had this at Marya’s Norwell party ..was going to ask her for the recipe..Thanks for sharing!!! Now to go pick some rhubarb. Judy

  3. Have you ever used frozen rhubarb? I cut up 24 cups of rhubarb yesterday and didn’t feel like dealing with it so I just put it in the freezer.

  4. Anyone ever used sugar free jello?

  5. I’m adding strawberries too.

  6. Have you ever tried to freeze the cake after it is made?

  7. I made this today and it stayed really runny. I think I would use the whole box of cake mix for 1 cup of water. Anyone else have this problem?

  8. this turned out really bad for me.

  9. Oh no! I’m so sorry that the cake didn’t turn out well for you guys! I’ve never had it turn out runny or hard – I don’t know what to tell you. I’m sorry that you wasted delicious rhubarb on it, then! :(

  10. I made this for my sister as she loves rhubarb. I also made one for my family. We all loved it. I have no complaints at all. I followed your directions and it was so good. My sister has terminal cancer and it was so nice to see her enjoy something that she was able to eat. I will make again.. thanks for the great recipe.. Brenda Lee

  11. Made this today despite some bad reviews. Well the reviews (bad ones) are right. Followed the directions to a tee and usually don’t have many issues with desserts turning out bad but this one SURE DIDN’T TURN OUT!
    * A 1/3 cup is way too little for the sugar..alot of the pucker factor going on too tarty still.
    * Let it sit for 15 mins to attempt to reduce runny factor…didn’t work now trying to get it to set in the fridge.
    * This is not a “cake” this is a crisp, guess I should have used the whole cake mix.
    Lesson learned.

  12. Made this today and it turned out wonderful! Thanks for the recipe – I’ve been giving it out to all my friends!

  13. I love rhubarb! Going to try this!

  14. I’m so loving all these rhubarb recipes I have been seeing lately and this one looks so yummy. Thanks for linking up to the Bloggers Brags Pinterest Party. I’ve pinned your post to the Bloggers Brags Pinterest Board

  15. can u use 2 boxes of the small jello?

  16. Butter or margarine?

  17. I live in Texas and it doesn’t get cold enough to grow fresh rhubarb so am wondering if I can use strawberry rhubarb pie filling for the bottom of the cake

    • First of all, what a shame! I am so sorry for you!!
      Second, Huh. That is an excellent question. My mom is over right now and she has made the cake literally HUNDREDS of times. :) She says, “Yes, I expect it would work just fine!”

      Let us know if you try it out and how it works!

  18. Thanks for posting this LOW SUGAR version along with your additional comments about sugar and flavour variations!

Leave a Reply to Marya R Cancel reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>