Can I use frozen rhubarb for this dump cake?

Yes, you can use frozen rhubarb for making Rhubarb Dump Cake. Just make sure it is thawed and drained well to avoid excess moisture. This will help maintain the right texture of the cake during baking.

What is the best way to serve Rhubarb Dump Cake?

Rhubarb Dump Cake is best served warm topped with whipped cream or vanilla ice cream. This adds a creamy contrast to the tartness of the rhubarb and enhances the overall eating experience.

How do I know when the cake is done baking?

The cake is done when the top is golden brown and bubbly, usually after about 45 to 50 minutes at 350°F. You can also insert a toothpick in the center; if it comes out clean, the cake is ready.

Can I make this dump cake gluten-free?

Absolutely! You can make Rhubarb Dump Cake gluten-free by using a gluten-free yellow cake mix instead of regular cake mix. This allows everyone to enjoy this delicious dessert.

How long can I store leftovers?

Leftovers of Rhubarb Dump Cake can be stored in an airtight container in the fridge for up to three days. To maintain the best taste and texture, it’s recommended to eat leftovers within this time frame.

Rhubarb Dump Cake: Easy, Tasty, And A Must-Try!

Ingredients

Units Scale

2 cups chopped rhubarb
1 cup sugar
1 (15.25 oz) box dry yellow cake mix
1/2 cup sliced butter

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×13 baking dish by lightly greasing it.
Layer the chopped rhubarb along with the sugar evenly across the bottom of the dish.
Sprinkle the dry yellow cake mix over the rhubarb and sugar mixture, ensuring it covers evenly without mixing.
Place the sliced butter on top of the cake mix evenly, distributing it throughout.
Bake in the preheated oven for about 45 to 50 minutes, or until the top is golden brown and bubbling.
Remove from the oven and allow to cool slightly before serving warm.

Notes

For a fun twist, try adding strawberries to the rhubarb for a mixed berry dump cake. Best served warm with whipped cream or vanilla ice cream.

Author: james_walker
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg