This rhubarb dump cake only requires 6 ingredients and 10 minutes of prep time. Made with a yellow cake mix and strawberry Jello for a delicious spring dessert. 

One last rhubarb post for the year for you! I meant to get this one up earlier, but we welcomed our third baby 2 weeks ago and we’ve been enjoying snuggling him. I needed to feed a group of volunteers at church and was running out of time. So I made this easy rhubarb dump cake with a box of yellow cake mix, some rhubarb and a handful of other ingredients.

They loved it and there wasn’t any left over, so I decided this recipe needed a permanent home on the blog. There are many variations of rhubarb dump cake on the internet, some use strawberry jello and some don’t. I personally love the strawberry flavor with the tart rhubarb. 

How to make rhubarb dump cake with yellow cake mix

For those of you who’ve never made a dump cake, the basic concept is you dump all the ingredients into a greased pan and bake. No mixing bowl needed. For this strawberry rhubarb dump cake you’ll need the following ingredients: 

• 4 cups of diced rhubarb
• 1/2 cup sugar
• 1 (3 oz) box of strawberry Jello
• yellow cake mix
• 1/2 cup butter
• 3/4 cup water

Start by preheating your oven and greasing a 9 x 13 inch pan. Then spread the diced rhubarb on the bottom of the pan, sprinkle with the sugar and dry strawberry Jello. Next sprinkle on the dry cake mix. Then melt the butter and stir in the warm water and pour over the top of the dry cake mix. 

Bake for about 35-45 minutes. It’s best served warm with whipped cream or vanilla ice cream.

Using the method of dumping everything into the pan will probably result in a few pockets of dry cake mix. (My pumpkin dump cake recipe shows this.) If you don’t like an occasional bit of dry cake mix (some people do and some don’t). My advice would be to grab a mixing bowl and stir together the cake mix, melted butter and water together before spreading over the rhubarb in the pan. 

It won’t be a true dump cake, but will yield a more uniform textured cake. 

Can you use frozen rhubarb to make this dump cake? 

Yes, rhubarb freezes great, so when it’s in season, grab a couple extra bunches and dice them up and freeze them to use in the winter when you’re craving a springy rhubarb dessert. 

If you choose to use frozen rhubarb, thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb. Then use as you would fresh rhubarb in the recipe. 

Other Rhubarb Dessert Recipes

Here are some of my other favorite rhubarb dessert recipes: 

• Rhubarb Bars
• Rhubarb Coffee Cake
• Rhubarb Crunch
• Strawberry Rhubarb Crisp
• Rhubarb Sauce
• Old Fashioned Rhubarb Custard Pie
• Rhubarb Cake with Butter Sauce

And here are some rhubarb recipes from other bloggers that I would love to try. 

Rhubarb Freezer Jam from Hoosier Homemade. 

Raspberry Rhubarb Crisp from Pumpkin N Spice

Triple Berry Rhubarb Pancake Sauce from Pressure Cooking Today

Rhubarb Dump Cake

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This rhubarb dump cake only requires 6 ingredients and 10 minutes of prep time. Made with a yellow cake mix and strawberry Jello for a delicious spring dessert.

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Ingredients

• 4 cups finely diced rhubarb (see note at the bottom on how to use frozen rhubarb)
• 1/2 cup granulated sugar
• 1 (3 ounce) box of Strawberry Jello
• 1 yellow cake mix, unprepared
• 1/2 cup butter, melted
• 3/4 cup warm water
• Whipped cream or vanilla ice cream for serving

Instructions

1. Preheat oven to 350° F. Grease a 9 x 13 inch baking dish. Spread the diced rhubarb in the pan. Sprinkle with the sugar and dry strawberry jello.
2. Sprinkle on the dry cake mix. Melt the butter in the microwave and stir in the warm water. Pour over the dry cake mix. Do NOT stir.
3. Bake in preheated oven for 40-45 minutes or until lightly browned. Remove and let cool slightly. It's best served warm with whipped cream or vanilla ice cream.

Notes

If you choose to use frozen rhubarb, thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb. Then use as you would fresh rhubarb in the recipe. 

Using the method of dumping everything into the pan will probably result in a few pockets of dry cake mix. (My pumpkin dump cake recipe shows this.) If you don’t like an occasional bit of dry cake mix (some people do and some don’t). My advice would be to grab a mixing bowl and stir together the cake mix, melted butter and water together before spreading over the rhubarb in the pan. 

Nutrition Information:

Yield: 10 Serving Size: 1 piece
Amount Per Serving: Calories: 335 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 467mg Carbohydrates: 57g Fiber: 2g Sugar: 35g Protein: 3g

Nutrition information may vary significantly based on ingredients used and portion sizes. We are not responsible the reliability of this data or your reliance on it. We are not responsible for the results of any recipe you try from this blog/website, Chocolatewithgrace.com. Your results may vary due to differences in ingredients, humidity, altitude, cooking temperatures, errors, or individual cooking abilities.