Rhubarb Dump Cake
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This 4-Ingredient rhubarb dump cake is a simple and flavor-packed dessert with the perfect balance of sweetness and tang.
Tart rhubarb is mixed with sweet strawberry jelly and topped with a buttery, golden cake layer that bakes into a soft, crumbly topping. As it bakes, the rhubarb becomes tender, creating a delicious contrast to the rich, crumbly topping.
The texture is more like a cobbler or crumble than a traditional cake—soft, jammy fruit underneath with a buttery, golden topping. If you’re expecting a fluffy sheet cake, this isn’t that, and that’s exactly what makes it special.
Serve it warm with a scoop of vanilla ice cream for a warm and cozy treat!
Why you’ll love this recipe
- Only 4 ingredients – Simple, pantry-friendly and easy enough for any skill level.
- Perfect sweet-tart balance – Rhubarb and strawberry jelly make magic together.
- No cake mix dry spots – Mixing in butter ensures even, crumbly coverage.
- Quick to prep – Just 10 minutes of hands-on time before it goes in the oven.
- Flexible and forgiving – Use fresh or canned rhubarb, and swap in other cake flavors.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Rhubarb – Fresh rhubarb is best here. Remove and discard any leaves, wash, and slice stalks into 1-inch chunks. If using canned rhubarb, reduce baking time to 30 minutes, or until the cake mix has lightly browned. Check the label to see if it already includes strawberry, as you might not need to add extra jelly.
- Strawberry jelly – Choose jelly over jam or preserves for a sweeter, thicker filling. If using jam or preserves, expect a slightly different color and less sweetness.
- Yellow cake mix – I used Betty Crocker but you can use your favorite brand. You will only be using the dry cake mix, not the ingredients called for on the box. White cake mix can be swapped in without issue.
- Butter – Cold and cubed. If using unsalted, add a pinch of salt to the crumble mix.
How to Make Rhubarb Dump Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Prep. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
Make the topping. In a bowl, mix the dry cake mix with cold butter using a fork or your hands until it looks like coarse crumbs. I honestly find my hands get the job done best.
Make the filling. Spread rhubarb evenly in your prepared dish. Pour jelly over and stir to coat.
Add topping & Bake. Sprinkle the butter-cake mix evenly over the rhubarb. Bake uncovered for 45 minutes, or until the top is golden and the filling is bubbly.
Serve. Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.
Why Mix the Butter Into the Cake Mix?
Instead of layering slices of butter on top or pouring melted butter over the cake mix, this rhubarb dump cake recipe calls for mixing cold butter directly into the mix until crumbly.
While it’s slightly more effort than the usual dump-and-go method, I found this gives much better coverage—no dry patches, just a golden, buttery topping in every bite. It also prevents sogginess, since melted butter can pool in spots, while the crumble bakes up evenly across the surface.
Storage
Let the rhubarb cake cool completely before storing.
Fridge: Store in an airtight container for up to 4 days. The topping will soften over time. Microwave individual serving for 30 seconds, or until warmed through.
Freeze: Bake, cool fully, and freeze in a foil pan for up to 3 months. Wrap in plastic wrap and foil to prevent freezer burn.
Tips for Success
- Use cold butter for best crumble texture.
- Don’t skip greasing the baking dish—this one gets sticky!
- Chop rhubarb evenly so it cooks at the same rate.
Additions and variations
- Add 1 tsp ground cardamom to the filling for a warm spiced flavor.
- Mix chopped walnuts or almonds into the topping for extra crunch.
- Use vanilla extract (about 1 tsp) in the filling to deepen the flavor.
- Swap in raspberry jelly for a tasty twist.
More Dump Cake Recipes
Rhubarb Dump Cake
Ingredients
- 5 cups rhubarb cut into 1 inch sections
- 1 cup strawberry jelly
- 1 (13.25 ounce) box yellow cake mix
- 1 cup salted butter cold
Instructions
- Spray a 9×13 casserole dish with non-stick spray and preheat your oven to 350°F.
- In a medium bowl, use a fork or clean hands to incorporate the butter into the cake mix. It should resemble a sandy crumble when fully mixed.1 (13.25 ounce) box yellow cake mix, 1 cup salted butter
- In your casserole dish, spread the rhubarb into an even layer and pour the strawberry jelly over the top, mixing to coat the rhubarb.5 cups rhubarb, 1 cup strawberry jelly
- Sprinkle the cake butter mix over the rhubarb in an even layer over the top.
- Bake uncovered for 45 minutes or until the top is golden brown and the rhubarb is juicy and bubbly.
- Serve warm or room temperature with ice cream or whipped cream.
Notes
Nutrition
Did You Make This Recipe?
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