rhubarb strawberry dump cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rhubarb strawberry dump cake recipe

I’ve been making this rhubarb strawberry dump cake recipe for years, and it’s always a hit with my family and friends. The combination of sweet strawberries and tart rhubarb is a perfect match, and the ease of preparation makes it a great option for any occasion.

I love that it’s a simple recipe that requires minimal effort, yet it yields a delicious and satisfying dessert. My kids especially enjoy helping me mix together the ingredients, and they always ask for seconds (or even thirds!)

when we have it as a special treat. As a busy mom, I appreciate that this recipe is easy to scale up or down depending on the number of guests we’re hosting, and it’s also a great way to use up any fresh strawberries or rhubarb that might be going bad in the fridge.

Plus, the cake itself is moist and flavorful, with just the right amount of sweetness to balance out the tartness of the rhubarb. Whether we’re having a family dinner or hosting a party, this rhubarb strawberry dump cake is always a crowd-pleaser.

It’s also relatively healthy compared to other desserts, thanks to the use of fresh fruit and minimal added sugars. In fact, I like to think of this recipe as more of a ‘franken-food’ than a traditional dessert – it’s all about combining different flavors and textures to create something truly special.

And let’s not forget the fun part: watching the cake transform from a simple mixture of ingredients into a beautiful, golden-brown masterpiece that’s sure to impress anyone who tries it.

Rhubarb Strawberry Dump Cake

4.7 from 1617 votes

A comforting and fruity dessert that combines the tartness of rhubarb with the sweetness of strawberries, topped with a simple cake mix topping. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Fruit Filling

4 cups chopped rhubarb
2 cups sliced strawberries
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

For the Cake Topping

1 box white or yellow cake mix
1/2 cup butter melted
1 cup water

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish and set it aside.
3In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and lemon juice.
4Toss gently to ensure the fruit is evenly coated.
5Transfer the mixture to the prepared baking dish and spread it out in an even layer.
6Place the dish in the oven and cook for 20 minutes.
7Remove the dish from the oven and set it aside.
8In a separate mixing bowl, combine the cake mix, melted butter, and water.
9Mix until the ingredients are well combined and the mixture is thick and smooth.
10The mixture will be thick and sticky.
11Remove the fruit filling from the oven.
12Spoon the cake mixture evenly over the hot fruit filling, ensuring that the fruit is completely covered.
13The cake mixture will be thick and sticky and you will need to use a spoon to evenly distribute it over the fruit.
14Place the dish back in the oven and bake for an additional 25-30 minutes, or until the cake topping is golden brown and a toothpick inserted into the center comes out clean.
15The cake will be puffy and golden brown and you will see the fruit bubbling around the edges.
16Remove the dump cake from the oven and let it cool for at least 10 minutes before serving.
17This will allow the cake to set and make it easier to serve.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 500mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: For a healthier option, reduce the amount of sugar or substitute it with a natural sweetener like honey.

Watch Video Of How Rhubarb Strawberry Dump Cake Works

I love serving this rhubarb strawberry dump cake at family gatherings or special occasions because everyone always goes wild for it! It’s also super versatile: serve warm with vanilla ice cream for an indulgent treat or chilled as a snack after dinner – either way, it’ll be devoured in no time.

Plus, since it freezes beautifully (just wrap tightly in plastic wrap or aluminum foil), I often prep individual portions ahead of time so they’re ready whenever we need them. With its perfect balance of sweet and tart flavors plus ease of preparation & storage options galore – what more could one ask from their favorite dessert?!

This rhubarb strawberry dump cake has earned its rightful place atop my list favorite recipes due these many practical & delicious qualities combined.

❓ Frequently Asked Questions About Rhubarb Strawberry Dump Cake

Q: What kind of flour should I use for this recipe?

For this recipe, you can use either all-purpose flour or whole wheat flour – both will give you great results! If you’re looking for an extra-moist crumb, try using whole wheat flour; if you prefer a lighter texture, go with all-purpose.

Q: Can I substitute other types of fruit for the strawberries and rhubarb?

While strawberries and rhubarb are the classic combination in this recipe, you can definitely experiment with other fruits to find your favorite flavor combination. Some good options include blueberries and raspberries (for a sweet-tart flavor) or peaches and pineapple (for a tropical twist). Just be sure to adjust the amount of sugar accordingly – some fruits are naturally sweeter than others!

Q: Why do I need to mix in butter at the end?

Mixing in butter at the end serves two purposes: it helps distribute heat evenly throughout the cake (which can help prevent hot spots), and it adds an extra layer of flavor from the melted butter. Don’t skip this step if you want the best results!

Q: Can I make this recipe gluten-free?

Sadly, no – due to the presence of traditional wheat flour in this recipe, it won’t work well as gluten-free option.

Similar Posts