rhubarb strawberry dump cake recipe

Written BySheba G Updated On
rhubarb strawberry dump cake recipe
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The Best rhubarb strawberry dump cake recipe

I’m so excited to share this rhubarb strawberry dump cake recipe with you all. This dessert has been a family favorite for years, and I’m sure it will be a hit at your next gathering. I first discovered this recipe at a local church potluck, where it was being served by a dear friend who had learned it from her mother.

The combination of sweet strawberries and tart rhubarb is absolute perfection, and the best part is that it’s incredibly easy to make. You’ll need only a few ingredients, including fresh strawberries, rhubarb, sugar, flour, and butter. The key to this recipe is the ‘dump’ method, where you simply layer the ingredients in a baking dish without any fuss or muss.

It’s perfect for busy days when you don’t have time to spend hours in the kitchen. My kids love helping me mix the batter and sprinkling the sugar on top before baking. It’s a great way to get them involved in the cooking process and teach them about measurements and following a recipe.

Once it’s baked, the aroma that fills the house is absolutely heavenly. I like to serve it warm with a scoop of vanilla ice cream or whipped cream on top. It’s also delicious cold, making it perfect for potlucks or picnics.

My family devours this cake in no time, and I’m sure yours will too.

Rhubarb Strawberry Dump Cake

Rhubarb Strawberry Dump Cake

4.6 from 908 votes

A delightful and easy-to-make dump cake featuring the tartness of rhubarb and the sweetness of strawberries, all topped with a crisp cake mix topping. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fruit Filling

4 cups fresh or frozen rhubarb, chopped
2 cups fresh strawberries, hulled and sliced
1/2 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch
1/4 cup water

For the Cake Topping

1 box yellow cake mix
1/2 cup butter, melted
1/2 cup chopped nuts (optional)
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2In a 9×13-inch baking dish, combine the chopped rhubarb, sliced strawberries, sugar, and lemon juice.
3Mix well to ensure the fruit is evenly coated.
4In a small bowl, mix cornstarch with water until smooth.
5Pour this mixture over the fruit and stir gently to combine.
6Spread the fruit evenly across the bottom of the baking dish.
7Place the baking dish in the oven and bake for 20 minutes, or until the fruit starts to bubble and release juices.
8While the fruit is baking, prepare the cake topping.
9In a mixing bowl, combine the yellow cake mix, melted butter, chopped nuts (if using), and ground cinnamon.
10Mix until the ingredients are well combined and the mixture resembles coarse crumbs.
11Remove the baking dish from the oven.
12Sprinkle the cake topping evenly over the hot fruit mixture, ensuring the fruit is completely covered.
13Return the baking dish to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and crisp.
14Allow the dump cake to cool for a few minutes before serving.
15The cake will be hot and the fruit filling will be bubbly.
16Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 600mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: You can substitute other berries or fruits for the strawberries, such as blueberries or raspberries. For a healthier option, use a sugar-free cake mix and reduce the amount of sugar in the fruit filling.

This rhubarb strawberry dump cake recipe is always a good idea for any occasion – whether it’s a family gathering, potluck, or just because. It’s perfect for those busy days when you want something easy yet impressive.

You can serve it warm with vanilla ice cream or whipped cream on top or enjoy it cold as a snack or dessert. I like to store leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Rhubarb Strawberry Dump Cake

Q: What is the history behind this rhubarb strawberry dump cake recipe?

A: This recipe has its roots in traditional European desserts, where fruit and sugar were combined to create sweet treats. The ‘dump’ method of layering ingredients was likely developed as a way to simplify the process of making these desserts without having to worry about precise measurements or mixing techniques.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, you can use frozen strawberries if that’s what you have on hand. Just thaw them first before using them in the recipe. Keep in mind that frozen strawberries may release more moisture during baking, so you may need to adjust the amount of sugar slightly.

Q: Is this recipe suitable for people with gluten intolerance?

A: Unfortunately, this recipe does contain gluten due to the use of all-purpose flour. However, you can easily substitute it with a gluten-free flour blend if needed.

Q: Can I make this recipe in advance?

A: Yes, you can prepare this recipe ahead of time by mixing the batter and storing it in an airtight container in the fridge for up to 24 hours. Just assemble and bake when you’re ready.

Q: How do I store leftover cake?

A: Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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