Rhubarb dump cake is a new and improved version of the OG dump cakes of the 80’s. This easy cake mix dessert has a vintage vibe and a fresh flavor!
My rhubarb dump cake is delicious proof that even bad ideas can become good ideas with a little creativity and perseverance. Turn this vintage 80s fad into a wonderful spring dessert with just a few well chosen tweaks like fresh not canned fruit filling and a buttery oat/pecan crumble topping. Yes, there’s still cake mix, but this time it’s delish. (Now if we can just do the same for mullets and shoulder pads!)
let’s unpack this
what you need for a rhubarb dump cake
In a classic vintage ‘dump cake’ the ingredients are dumped into the dish without mixing or complicated preparation. My recipe keeps to that spirit while adding a couple of easy but critical steps!
- rhubarb sauce or compote
- my recipe for rhubarb sauce is just rhubarb and sugar with a little lemon juice and vanilla boiled for a few minutes to dissolve the sugar and soften the fruit ~ easy peasy.
- vanilla cake mix
- I’m partial to Duncan Hines Signature Vanilla cake mix which is made with all natural flavoring.
- rolled oats
- chopped pecans
- butter
the filling
The filling for this cake mix rhubarb dessert is a gorgeous pale peachy pink color with a bright tangy flavor. The simple sauce is quick to make (just slice your rhubarb and boil it with sugar for a few minutes until soft.) There’s no premade pie filling in the world that comes close!
the cake
The ‘cake’ in this case is a moist crumble made with the French vanilla cake mix augmented with oats, pecans, and melted butter. It has a different flavor and texture from a traditional crisp or crumble, the topping mingles with the juicy filling and takes on a cakey texture in this rhubarb dump cake. I like the effect so much I plan to use it this summer with fresh berries as my go-to crisp topping.
rhubarb dump cake faqs
I particularly love the rhubarb filling because the tart flavor offsets the sweetness of the topping. But you can add berries like blueberries, raspberries, or strawberries to this filling, or go with a different fruit entirely like peaches or blackberries. Cook other fruits in a similar way to create a ‘sauce’. I’ve done a similar dump cake with cherries, here. Tip: don’t add too much sugar to other fruits, and add a bit of lemon juice to brighten the flavor.
You could, and of course a homemade pie filling would be ideal.
I believe the most popular of the original recipes had a canned crushed pineapple with cherry pie filling.
No, it can be thin and juicy. If you’re using raspberries you could simply toss them with a little sugar and lemon juice and lay them in your pan as is, they break down easily in the oven.
No, any yellow or white cake mix you like will work.
Yes, just leave them out, or substitute other nuts like almonds or walnuts.
Yes, absolutely.
I recommend making the filling and the topping ahead separately, then assemble and bake when ready.
Store covered with foil at room temperature for up to 3 days. Best the day it’s made, but I wouldn’t turn down the leftovers for breakfast 🙂
more rhubarb please!
- Homemade Rhubarb Ice Cream
- Easy Rhubarb Butter
- Easy Rhubarb Cake
- Rhubarb Jelly
- Rhubarb Martini
- Forgotten Rhubarb Recipes
- Rhubarb Applesauce
Rhubarb Dump Cake
Equipment
- 9×13 baking dish
Ingredients
- 4 cups rhubarb sauce (or compote), my recipe here
- 15 ounce box French vanilla cake mix, we're using just the dry mix.
- 1/2 cup rolled oats
- 1/2 cup chopped pecans
- 11 Tbsp salted butter, melted
Instructions
- Preheat oven to 350F
- Put the cake mix, oats, and pecans in a bowl and toss to combine well.
- Melt the butter and drizzle the butter over the cake mix and stir well. It helps to use your fingers to combine everything into a coarse crumbly texture. Keep mixing until no dry flour remains. It will have a large rubbly crumble texture. Set aside.
- Pour 4 cups rhubarb sauce into your 9×13 baking pan.
- Sprinkle the crumble evenly over the fruit.
- Bake for about 45-50 minutes, or until the crumble is starting to turn golden and the rhubarb is bubbling. Serve warm or at room temperature with whipped cream or ice cream.
- Store leftovers at room temperature covered with foil. Consume within 3 days.
This rhubarb cake was delicious! Loved the tangy and sweet flavors and the way they balanced each other out.
I love that too Paula, rhubarb is perfect in this recipe.
Great recipe, my family loves it. Thanks for sharing
Wow! This is an easy to make recipe that is full of fabulous rhubarb flavor. My family are going to love this.
The tangy rhubarb with the sweet cake mix was a winning combination. So easy to make and it turned out delicious. Definitely a new favorite!
I had never had Rhubarb before and I wanted to give it a try. I came across your recipe and said what the heck? I was so pleasantly surprised. It wasn’t as difficult to work with as I had in my head it would be. And the color and flavor was amazing! Thanks for sharing.
Yay Holly, thanks for the quick review!
Made it with almonds since that’s all I had and it was a hit. My rhubarb was bright red so it was really pretty too. Thanks!