Rhubarb Dump Cake

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Whether it's a laid-back family dinner or a lively weekend gathering, this dish transports the iconic taste of the popular fast-food chain right to your dining table.

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Flavorful and Cozy: Your New Go-To Rhubarb Dump Cake

Rhubarb Dump Cake is effortless, rustic, and irresistibly homey. Yet it still feels special. With sweet-tart rhubarb sauce as the base and a buttery crumble on top, every bite balances bright fruit with a tender, cookie-like crunch. Moreover, this dessert comes together quickly, so you can bake it even on a busy evening. Because the method is simple, confidence grows with each step. You’ll taste the reward in every warm spoonful.
If you love easy fruit bakes, you might also enjoy my creamy fruit cakes like Peaches and Cream Cake.

This Rhubarb Dump Cake honors the classic “dump-and-bake” spirit. However, we upgrade texture with oats and pecans for a toasty, satisfying finish. Consequently, the crumble browns beautifully while the rhubarb bubbles underneath. As a result, the kitchen smells like a country bakery. Serve it warm with ice cream or cool it to room temperature for tidy squares. Additionally, it travels well for potlucks and family suppers. For more old-fashioned fruit comfort, peek at this cozy Homemade Fresh Peach Crisp.

Flavorful and Crispy: Your New Go-To Rhubarb Dump Cake Recipe

This Rhubarb Dump Cake not only delivers deep rhubarb flavor, but it also nails that golden, rubble-style topping. Furthermore, the technique is friendly for new bakers. Because we pre-mix the crumble with melted butter, the top stays craggy and crisp. Meanwhile, the fruit base simmers gently, concentrating its sweet-tart juices. Therefore, each serving brings contrast: silky rhubarb below and buttery crunch above. If fruit-forward bakes make you happy, try this simple Easy Peach Cobbler next.

Here’s how you can achieve that signature spoonable comfort and bakery-style finish at home, along with pro tips to help every pan turn out beautifully.

Pro Tips for the Perfect Rhubarb Dump Cake:

1. Start with a thick rhubarb base: Use a rhubarb sauce or compote that holds shape. Consequently, the topping won’t sink, and the layers stay distinct. If your sauce looks thin, simmer briefly to reduce excess liquid.
2. Mix to a rubbly crumble: Stir the melted butter into the cake mix, oats, and pecans until no dry pockets remain. However, don’t overwork it. Coarse, pebbly pieces brown better and bake into crisp clusters.
3. Spread evenly, but lightly: Sprinkle the crumble over the rhubarb without packing it down. Therefore, steam can escape and the topping crisps instead of turning cakey. A light hand keeps texture airy.
4. Watch for visual doneness: Bake until the crumble is golden and the edges bubble vigorously. Because ovens vary, begin checking at 45 minutes. Continue until the center looks set and toasty. For another crumb-topped classic, see this buttery Streusel Coffee Cake.
5. Rest before scooping: Allow the pan to cool 15–20 minutes. Consequently, the rhubarb thickens and the topping firms. As a result, serving becomes easier, and flavors taste more pronounced.

Rhubarb Dump Cake Recipe:

• Preparation time: 10 minutes
• Cooking time: 45–50 minutes
• Servings: 12
• Equipment: 9×13 baking pan, large mixing bowl, spatula, measuring cups/spoons

With this Rhubarb Dump Cake, your kitchen transforms into a cozy bake shop, fragrant with warm fruit and toasted butter crumble. For another vintage spoon dessert, you may like rich, saucy Chocolate Cobbler.

Ingredients:

US Customary

• 4 cups rhubarb sauce (or compote), my recipe here
• 15 ounce box French vanilla cake mix, we're using just the dry mix.
• ½ cup rolled oats
• ½ cup chopped pecans
• 11 tablespoon salted butter, melted

Metric

• ~950 ml rhubarb sauce (or compote)
• 425 g French vanilla cake mix (dry)
• 45 g rolled oats
• 60 g chopped pecans
• 155 g salted butter, melted

Directions:

1. Preheat: Set the oven to 350°F (175°C). Position a rack in the center.
2. Combine the dry mix: Put the cake mix, oats, and pecans in a large bowl. Toss until evenly combined and the nuts are well distributed.
3. Make the crumble: Melt the butter and drizzle it over the cake mixture. Stir with a spatula, then use your fingers to form a coarse, rubbly crumble. Keep mixing until no dry flour remains.
4. Layer the base: Pour 4 cups rhubarb sauce into your 9×13 baking pan and spread to the corners.
5. Top with crumble: Sprinkle the crumble evenly over the fruit, covering the surface from edge to edge without pressing.
6. Bake: Bake for 45–50 minutes, or until the crumble turns golden and the rhubarb is bubbling around the edges. Serve warm or at room temperature with whipped cream or ice cream.

Store leftovers at room temperature covered with foil. Consume within 3 days. For a creamy citrus treat to serve alongside, try these silky Lemon Custard Pudding Cakes.

Ready to Relish!

Scoop generous portions of Rhubarb Dump Cake into shallow bowls, then add a cloud of whipped cream or a melting scoop of vanilla ice cream. Because the tangy fruit cuts through the sweetness, every spoonful feels balanced and bright. Moreover, the toasty oat-pecan crumble gives satisfying crunch. Share it after Sunday dinner, pack it for potlucks, or enjoy a quiet square with afternoon coffee. And if you’re building a fruit-dessert lineup, don’t miss this cozy Fresh Pear Crumble Pie as a delicious companion to your rhubarb bakes.

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