Easy and insanely delicious rhubarb dump cake made with fresh or frozen rhubarb and a homemade cake mix that requires just 5 simple ingredients. All you need is 10 minutes of hands-on prep time, then bake and enjoy warm with a big scoop of vanilla ice cream!
Dump cake isn't here to win any awards for how pretty it looks, but instead, I love it because it's super easy to make and tastes amazing! This recipe actually reminds me of a cobbler but topped with a delicious and moist cake instead of biscuits.
This recipe requires very simple pantry staple ingredients that I can almost guarantee you already have on hand, so let's get baking!
Why you'll love this recipe
- Easy to make. Dump cakes are as easy as they sound! You literally dump a handful of ingredients together and bake. Resulting in a cake that more closely resembles a cobbler!
- From Scratch. Instead of using a boxed cake mix, this recipe calls for pantry-staple ingredients to make a homemade cake mix with just flour, sugar, and baking powder. Under the homemade cake mix is just rhubarb, sugar, cinnamon, and vanilla!
- Made withOUT jello. Lots of rhubarb dump cake recipes call for mixing rhubarb with jello, but I prefer to make rhubarb dump cake without it, creating a delicious cake-like cobbler dessert with a jammy rhubarb filling!
Rhubarb dump cake ingredients
- Rhubarb. (You can use fresh or frozen - no need to thaw first)
- Granulated sugar.
- Vanilla extract.
- All-purpose flour
- Baking powder
- Salted butter
How to cut rhubarb
Depending on the recipe, rhubarb stalks are generally cut into thin or thick slices like you would cut celery. If the stalk is really thick, you can also dice the rhubarb into smaller pieces.
Be sure to cut off and discard the leaves as they are poisonous!
How to make rhubarb dump cake
Rhubarb dump cake requires just a few simple steps. Here's an overview.
- Rhubarb filling. Mix together rhubarb (fresh or frozen), sugar, cinnamon and vanilla right in your baking dish!
- Cake mix. In a bowl, mix together the flour, sugar, and baking powder to create a homemade cake mix then sprinkle over the rhubarb filling.
- Top with butter. As always, cake mix requires some kind of liquid or fat, so you'll top the cake mix with melted and sliced butter. The cake mix will also absorb liquid from the rhubarb as it bakes.
- Make it "fancy." I like to pretty up the cake by adding some slices of rhubarb to the top before baking!
- Enjoy! I love to serve the rhubarb cake warm with vanilla ice cream!
Strawberry rhubarb dump cake
We all know that strawberries and rhubarb go great together! Feel free to swap 2-3 cups of rhubarb with 2-3 cups of sliced strawberries to turn this into a delicious strawberry rhubarb dump cake!
Rhubarb dump cake recipe without jello
This easy and delicious rhubarb dump cake is made WITHOUT jello and made WITH homemade cake mix. As often as possible, I like to bake and cook from scratch to avoid unnecessary ingredients and food dyes.
This cake is insanely delicious without jello and actually reminds me of cobbler! The homemade cake mix only requires a few pantry-staple ingredients, making things super simple with minimal prep time. I love to serve this rhubarb dump cake warm with vanilla ice cream!
Frequency asked questions
Can I use frozen rhubarb?
Yes! You can use frozen rhubarb to make dump cake. Add it to the baking dish while frozen - no need to thaw first.
When is rhubarb season?
Rhubarb is at its peak in late spring through early summer. The stalks of rhubarb are ready to be picked when they're tall and firm. Some stalks will be red, which are generally a little sweeter, and other stalks will be more green.
Is rhubarb a fruit or vegetable?
Rhubarb is technically a vegetable, as it doesn't contain any seeds, but it is primarily used as a fruit for things such as pies, cakes, cobblers, crisps, and jams.
What does rhubarb taste like?
Rhubarb is very tart, especially when raw, and has a crunchy texture like celery. Baking with rhubarb requires a little extra sugar, compared to using berries and other fruits, to balance out that sour, tart flavor.
How to store rhubarb cake
Rhubarb cake can be covered and stored at room temperature for 2-3 days. If there is cake left after this point then I recommend storing in the refrigerator for up to 2-3 days.
You can certainly make this cake 1-2 days ahead of time, but do I think it's best served freshly made while it's still warm with a scoop of vanilla ice cream! Since it's a dump cake, it doesn't require much hands-on time.
Two options for make ahead:
Option 1: Prepare your ingredients.
- Slice the rhubarb and store in an airtight container in the fridge.
- Mix together your dry ingredients and store in an airtight container on the counter.
- Assemble and bake the day off. Mix the rhubarb with the remaining ingredients and add to your baking dish. Top with the dry ingredients and butter, then bake.
Option 2: Bake the entire cake the day before.
- Follow the instructions below to bake the entire cake the day before, then cover it tightly and store at room temperature.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Easy From Scratch Rhubarb Dump Cake
- 6 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup salted butter, cold
- Preheat the oven to 350°F.
- Add the rhubarb filling ingredients to a 9x13-inch baking dish and mix to combine.
- In a large bowl, whisk together the cake mix ingredients then sprinkle evenly over the rhubarb filling.
- Melt ½ cup butter in a small bowl, then pour over the cake mix. Cut the other half of the butter into thin slices then place randomly over the cake mix. If desired, sprinkle the top with some extra rhubarb slices for visual appeal.
- Bake 45-50 minutes until lightly golden brown on top. Serve warm with vanilla ice cream!