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This rhubarb dessert is as easy as it gets! With tart rhubarb, strawberry Jell-O, cake mix topping and a drizzle of butter, this Rhubarb Dump Cake is sure to be a hit!

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Rhubarb Dump Cake on a white plate

Yep, that’s right…..yet ANOTHER rhubarb recipe. I just can’t stop….but for good reason! I LOVE rhubarb and this is a recipe my mom made all the time when I was a little tyke and when rhubarb was in season.

Though I have lots of rhubarb recipes on the blog, this one has to be the easiest. I mean, can it get easier than opening packages, dumping it into a pan and baking?! I think not. Give this one a try and let me know what you think! 🙂

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Rhubarb Dump Cake ingredients

Ingredients Needed

  • Diced Rhubarb – Fresh or frozen will work!
  • Jell-O – Any red gelatin works well. I typically use strawberry, but you could also use cherry or raspberry!
  • Sugar
  • Cake Mix – Yellow cake mix is my favorite! White cake mix would also work great.
  • Butter – I highly recommend using salted butter in this recipe!
  • Water

How to Make a Dump Cake

I don’t love the name “Dump Cake”….I just feel like it doesn’t do this stuff justice! But it does help explain how darned easy this recipe is. It requires NO stirring at all – just dump and bake! Check out the step-by-step photos below:

rhubarb pieces in a greased 9x13 inch pan
Add rhubarb in a greased 9×13 baking dish
red Jell-o dumped over rhubarb pieces
Sprinkle with gelatin over the rhubarb
sugar dumped over the rhubarb and jell-o
Now sprinkle the sugar on top
cake mix sprinkled over the rhubarb, gelatin and sugar.
Then add the cake mix
melted butter drizzled over the cake mix.
And next the melted butter
Water poured over the flour and butter
And lastly, the water. Time for the oven!

How to Serve Rhubarb Dump Cake

To serve rhubarb dump cake, I recommend serving it warm. However, it’s still absolutely delicious once it’s cooled off and even when it’s refrigerated. And as an ice-cream fanatic, I totally recommend serving with a scoop of vanilla ice cream….Team #ALaMode all the way! 🙂

Does a Dump Cake Need to be Refrigerated?

Yes. Simply cover with plastic wrap or a tight-fitting lid and keep in the refrigerator for up to five days. Enjoy cold or toss it in the microwave for a few seconds to warm it back up!

Scoop of rhubarb dump cake

My other Favorite Rhubarb Recipes

If you haven’t tried my Rhubarb Muffins yet, you 100% absolutely NEED to. They’re always a hit – so moist and fluffy and finished with a cinnamon sugar topping!

Have you ever had a Rhubarb Cookie? If not, you’re missing out! These soft cookies have tons of rhubarb and a smooth cream cheese frosting!

You just can’t go wrong with a solid Rhubarb Crisp. The tart filling, buttery crumble topping….so dreamy!

And who doesn’t love an easy & flavorful freezer jam?! Say hello to your (soon-to-be) new favorite – this Rhubarb Berry Jam!

Birds eye view of a plate of rhubarb dessert with ice cream
Rhubarb Dump Cake on a white plate
5 from 2 votes

Rhubarb Dump Cake

Author: Kelsey
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
12
This rhubarb dessert is as easy as it gets! With tart rhubarb, strawberry Jell-O, cake mix topping and a drizzle of butter, this Rhubarb Dump Cake is sure to be a hit!

Equipment

  • Oven

Ingredients
 

  • 4 cups diced rhubarb
  • 1 3 ounce package strawberry gelatin or other red gelatin
  • 1/2 cup sugar
  • 1 package yellow cake mix
  • 1/2 cup salted butter melted
  • 1 2/3 cups cold water

Instructions

  • Preheat oven to 350°F and grease a 9×13" baking dish.
  • Layer the ingredients into the pan in the following order: rhubarb, gelatin, sugar, cake mix, melted butter, water.
  • Bake for 45-55 minutes, or until bubbly and golden brown.
  • Let cool for at least 15-30 minutes to set up a bit.
  • Serve warm with ice cream, if desired.

Nutrition

Serving: 1piece | Calories: 288kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.75g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 325mg | Potassium: 149mg | Fiber: 1g | Sugar: 15g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 0.3mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




8 Comments

  1. Julie woods says:

    5 stars
    I have made this many time my grand kids love it great recipe

    Reply

  2. Can this be made with frozen rhubarb?

    Reply

    1. Yes!! Just put it in the baking dish frozen and continue as the recipe states! 🙂 ~Kelsey

      Reply

  3. Can you mix in other berries? I’m trying to clean out my freezer to make room for new crops.

    Reply
  4. Charlotte Carlson says:

    5 stars
    I made this and it was delicious! However, I used frozen rhubarb and added only about a 1/4 cup of water.

    Reply