strawberry rhubarb dump cake recipe

Written ByJenny Smyth Posted on
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The Best strawberry rhubarb dump cake recipe

I’m so excited to share my favorite strawberry rhubarb dump cake recipe with you all. This dessert has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re hosting a dinner party or just need a quick dessert for your family, this recipe is sure to impress. The combination of sweet strawberries and tart rhubarb is a match made in heaven, and the ease of preparation makes it a breeze to whip up even on the busiest of days.

My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of that sweet and tangy flavor. As a busy mom, I appreciate how easy it is to make this dessert from scratch, and the best part is that it’s actually quite healthy too – the strawberries and rhubarb provide plenty of vitamin C and antioxidants, while the whole wheat flour used in the crust adds some extra fiber.

I’ve also found that this recipe freezes beautifully, so you can make it ahead of time and pull it out whenever you need a quick dessert solution. I just love how versatile this recipe is – whether you’re serving it at room temperature or straight from the oven (which is my personal preference), it’s always a crowd-pleaser.

And let’s not forget about the leftovers – this cake is just as delicious served as a breakfast treat or snack as it is as an after-dinner dessert. My family loves when I serve it with a scoop of vanilla ice cream or whipped cream on top – but honestly, it’s perfect on its own too.

Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake

4.5 from 1467 votes

This easy strawberry rhubarb dump cake combines tart rhubarb and sweet strawberries under a buttery cake topping. Simply layer the fruit and cake mix in a baking dish, then bake until golden and bubbly.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fruit Layer

4 cups fresh strawberries, hulled and halved
3 cups fresh rhubarb, chopped into 1/2-inch pieces
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

For the Topping

1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
3In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice.
4Stir gently until the fruit is evenly coated, then spread the mixture evenly in the prepared baking dish.
5Sprinkle the dry cake mix evenly over the fruit layer, making sure to cover all the fruit.
6Do not stir or mix the cake mix into the fruit.
7Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
8If using nuts, sprinkle them on top.
9Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crisp.
10Let the dump cake cool for 10 minutes before serving.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Measuring cups and spoons
Spatula
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 380mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 3g

📝Notes

For a less sweet dessert, reduce the sugar to 1/4 cup. Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored covered in the refrigerator for up to 3 days.

Watch Video Of How Strawberry Rhubarb Dump Cake Works

This strawberry rhubarb dump cake recipe has been a staple in our household for years, and I’m so glad I get to share it with all of you now! It’s perfect for any occasion – whether you’re hosting dinner guests or just need a quick dessert solution for your family.

And let’s not forget about all those health benefits – strawberries and rhubarb are packed with vitamin C and antioxidants while whole wheat flour adds some extra fiber. Plus, this cake freezes beautifully so you can make ahead of time and pull out whenever needed.

❓ Frequently Asked Questions About Strawberry Rhubarb Dump Cake

Q: What type of strawberries should I use for this recipe?

You can use fresh or frozen strawberries for this recipe – either will work beautifully! If you’re using fresh strawberries, make sure to hull them first before chopping them up. If you’re using frozen strawberries, thaw them first before adding them to the batter.

Q: Can I substitute rhubarb with another type of fruit?

While rhubarb is the star of this show, you can experiment with other fruits like raspberries or blueberries if you like. However, keep in mind that these fruits may change the flavor profile slightly – so feel free to experiment but also be prepared for some variation.

Q: How do I know if my cake is done?

A simple toothpick test will do the trick! Insert a toothpick into the center of the cake – if it comes out clean, your cake is done baking. If not, give it a few more minutes in the oven.

Q: Can I make this recipe gluten-free?

Sure thing! To make this recipe gluten-free, simply substitute the all-purpose flour with gluten-free flour blend. You may need to adjust the liquid content slightly depending on your gluten-free flour blend.

Q: How long does this cake keep at room temperature?

This cake will keep at room temperature for up to three days when stored in an airtight container. If you want to keep it fresh for longer, consider storing it in the fridge instead.

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