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Homemade rhubarb dump cake with golden crumble topping and a scoop of vanilla ice cream, served in a white dish with a wooden spoon.

Rhubarb Dump Cake

5 from 1 vote
A no-fuss, foolproof rhubarb dump cake that delivers a crisp golden topping over sweet-tart fruit with almost no effort. Perfect for beginners, last-minute desserts, or anyone who "can't bake"—just dump, bake, and enjoy!
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups rhubarb - fresh, chopped into ½" pieces
  • 1 cup granulated sugar
  • ½ cup water - or fruit juice
  • 1 teaspoon vanilla extract - optional but recommended
  • 1 box yellow cake mix - (standard size, ~15.25 oz)
  • ¾ cup unsalted butter - cold, sliced thin

Equipment

  • 1 9x13 baking dish (Glass or metal)
  • 1 Sharp knife (For chopping rhubarb)
  • 1 Cutting board
  • 1 Measuring cups (For sugar and liquid)
  • 1 Spoon or spatula (For serving)

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish
  2. Chop rhubarb and spread evenly in the dish
  3. Sprinkle sugar, pour water and vanilla over rhubarb
  4. Evenly dump cake mix on top—do not stir
    A hand pours water over yellow cake mix and melted butter in a white baking dish to prepare a homemade rhubarb dump cake.
  5. Arrange sliced cold butter over dry cake mix
  6. Bake until golden and bubbly; let cool before serving
    Golden-brown homemade rhubarb dump cake in a white dish, with juicy red rhubarb bubbling through a crisp, rustic crust.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes