Add fresh strawberries: To double down on the strawberry flavor, remove about one-third of the rhubarb and replace it with chopped strawberries.
How to Store Rhubarb Dump Cake
This rhubarb dump cake will keep at room temperature for up to two days and in the fridge for up to five days. Leftovers should be stored in an airtight container.
Can you freeze rhubarb dump cake?
The texture of this dump cake won’t be appetizing once it thaws, so it’s best not to bother freezing leftovers. Just enjoy seconds instead!
Rhubarb Dump Cake Tips
Why does my dump cake keep falling apart?
If the pieces of your rhubarb dump cake are too crumbly and falling apart, chances are you’re serving it while it’s still too hot. The cake needs to rest for about 10 to 15 minutes after baking; it’s still setting up its crumb structure during that time. Let the cake cool to warm or room temperature before serving.
What should I serve with rhubarb dump cake?
Serve rhubarb dump cake warm from the oven with a scoop of the best vanilla ice cream or a dollop of homemade whipped cream—although it’s perfect by itself, too. This would pair beautifully with a light dessert wine like ice wine, with a late-harvest riesling or moscato d’Asti, or with anything that has a light, crisp, fruity flavor. Rhubarb dump cake is also nice with coffee, chamomile tea or strawberry lemonade.
Can I make rhubarb dump cake gluten-free?
Yes, you can make gluten-free rhubarb dump cake. Trade the white cake mix for your favorite gluten-free version. If you don’t have a go-to brand, try one of our favorite gluten-free cake mix brands from the store, and make sure it’s the white cake variety. Double-check that all packaged goods are certified gluten free, too, and avoid greasing the pan with baking spray. Most baking sprays (like Pam) contain flour, so you’ll need to avoid them in order to bake a gluten-free dessert. Instead, grease the pan with butter and a bit of gluten-free flour to prevent sticking.
Ingredients
4 cups chopped fresh rhubarb
1 cup sugar
3 ounces strawberry gelatin
1 package white cake mix
1 cup hot water
1/2 cup butter, melted
Directions
1
Preheat oven to 350°. Arrange rhubarb in greased 13×9-in. baking dish. In a small bowl, combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Drizzle with butter.
2
Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts
1 serving: 300 calories, 9g fat (6g saturated fat), 20mg cholesterol, 329mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 3g protein.
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