Best 5 Rhubarb Mix And Dump Cake Recipes

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Indulge in a delightful journey of flavors with our exquisite Rhubarb Mix and Dump Cake extravaganza! This collection of simple yet delectable recipes caters to every taste bud, promising an explosion of sweet and tangy sensations. From the classic Rhubarb Dump Cake, a timeless favorite known for its effortless preparation and irresistible combination of flavors, to variations like the luscious Strawberry Rhubarb Dump Cake, bursting with juicy berries and a hint of tartness, and the decadent Chocolate Rhubarb Dump Cake, where rich cocoa amplifies the rhubarb's unique charm, each recipe promises a unique gustatory experience. Whether you prefer a traditional approach or crave a modern twist, our curated selection of Rhubarb Mix and Dump Cakes guarantees a delightful treat that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the vibrant flavors of rhubarb in all its glory.

Here are our top 5 tried and tested recipes!

AUNT KAYE'S RHUBARB DUMP CAKE



Aunt Kaye's Rhubarb Dump Cake image

My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.

Provided by SCOOBYVC

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Dump Cake

Time 55m

Yield 9

Number Of Ingredients 6

1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
1 cup water
¼ cup margarine, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
  • Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g

RHUBARB DUMP CAKE



Rhubarb Dump Cake image

A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.

Provided by Cindi M Bauer

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 7

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

Steps:

  • Preheat oven to 350 degrees.
  • Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
  • Sprinkle sugar over the rhubarb.
  • Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
  • Next, sprinkle the cake mix over the gelatin.
  • Melt butter; pour over the cake mix.
  • Pour the 1 cup of water over cake mix.
  • Bake for 45 minutes.
  • Cool completely; then chill in refrigerator.
  • When ready to serve, invert onto plate.
  • Top with either vanilla ice cream or Cool Whip.
  • Serves 12 to 16.
  • Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
  • This cake was baked in a gas oven.
  • If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
  • Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.

STRAWBERRY RHUBARB DUMP CAKE



Strawberry Rhubarb Dump Cake image

It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! -Jessica Bridge, Grand Junction, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

4 cups chopped fresh or frozen rhubarb
4 cups quartered fresh strawberries
1/4 cup orange liqueur or orange juice
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup butter, melted and divided
1 package spice cake mix (regular size)
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB DUMP CAKE



Rhubarb Dump Cake image

What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.

Provided by My Food and Family

Categories     Cakes

Time 1h

Yield 16 servings

Number Of Ingredients 7

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350ºF.
  • Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
  • Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
  • Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RHUBARB MIX AND DUMP CAKE



Rhubarb Mix and Dump Cake image

It is a very moist cake and very different from all the ones I have made, pies to jams, bars,cakes..I have been trying to get my husband to like Rhubarb desserts for over 25 years and this one made the grade.... A+... he said now this is a keeper and is not to be given away to the neighbors... LOL...He loved it...

Provided by Jacqi

Categories     Low Protein

Time 55m

Yield 1 9x13 Cake, 8-12 serving(s)

Number Of Ingredients 9

1/2 cup flour
1 (3 ounce) package strawberry gelatin
3/4 cup sugar
1 -2 dash cinnamon
2 tablespoons dry minute tapioca
4 cups chopped rhubarb, 1/2 -3/4 inch pieces
1 (18 ounce) box yellow cake mix
1 cup water
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Mix together the first 5 items . flour, gelatin,sugar,cinnamon,and tapioca. (set aside 2 Tab.of mixture for Sauce, seen below).
  • Then mix together with Rhubarb -- well coating rhubarb.let set 5 min --.
  • Spread into a 9x13 -- or close to that size -- glass cake dish (I have heard rhubarb doesn't like alum.).
  • Sprinkle dry cake mix over the entire Rhubarb mixture. cover well.
  • Drizzle the cup of water evenly over mixture.
  • Spot the top with dabs of butter (about 3-4 Tab).
  • Cover tightly with foil.
  • Bake 350 F for 45-55 minutes or so until cake is done.
  • IF . the cake still looks like flour, in spots, after 45 minute.
  • I smear a little more soften butter on top the area and let it set in the oven another 5 minutes Cake should be done by then -- .
  • Remove from oven. Cool on rack.
  • **********************************.
  • Top with, Vanilla ice cream,or Cool Whip.
  • and on top of that I pour a little of my Rhubarb Sauce over the cake when serving.
  • My husband likes to pour a little of the Vanilla Flavored coffee cream over the cake -- So Yummy.
  • **********************.
  • Jacqi's Rhubarb Sauce.
  • -- In a small saucepan . Put 2 to 2 3/4 cups chopped rhubarb and 2-3 Tablespoons water.
  • 1/2 to 3/4 cup sugar --.
  • 2 Tablespoons of the mixture that was set aside from cake (first 5 ingredients.).
  • -- cook over MED. Heat, stir as not to bun -- will cook up fast. In about 5-7 minute.
  • when the rhubarb is like mush it is done. ,.
  • -- It will thicken when chilled -- you can add more water if too thick .just a few drops at a time.
  • I Drizzle this over the Cool Whip looks pretty -- and good.
  • ****NOTE****.
  • My husband is not a fan of Rhubarb -- but this is one he said it is a KEEPER.!
  • He could eat it every night for dessert.
  • I am a Grandmother and have been looking for a long time for just the right Rhubarb Dessert . Thanks to Food.com and a recipe by a Chef Aroostook's I found and looked it over and came up with the one I put together --.
  • Everyone Love's it -- they want the recipe --.
  • I tell them to get on Food.com and they will find it and a lot more recipes they will love.

Nutrition Facts : Calories 480.4, Fat 11.9, SaturatedFat 3.9, Cholesterol 12.7, Sodium 526.4, Carbohydrate 90, Fiber 2, Sugar 58.3, Protein 5

Tips:

  • For a sweeter cake, use more sugar or add a cup of chopped, sweetened dried fruit like raisins or cranberries.
  • For a tangier cake, use less sugar or add a tablespoon of lemon juice or orange zest.
  • If you don't have a 9x13 inch pan, you can use an 8x8 inch pan. Just reduce the baking time by 10-15 minutes.
  • Serve the cake warm with a scoop of vanilla ice cream or whipped cream.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Conclusion:

Rhubarb mix and dump cake is a classic dessert that is easy to make and always a hit. With its sweet and tangy flavor, this cake is perfect for any occasion. So next time you're looking for a delicious and easy dessert, give this rhubarb mix and dump cake a try.

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