Description: This Rhubarb Bliss Dump Cake is the epitome of effortless baking, delivering a burst of tart rhubarb sweetness under a golden, buttery cake topping. Requiring minimal effort and just a handful of pantry staples, this dessert is perfect for busy weeknights, potlucks, or any occasion where you crave a comforting, homemade treat without the fuss. We meticulously prepare the rhubarb to ensure it is string-free, resulting in a delightfully smooth texture. It’s a dessert that will have everyone asking for seconds!
Ingredients:
- 4 cups fresh rhubarb, diced (about 1 to 1¼ pounds)
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup water, divided
- 15.25 ounces yellow cake mix, super moist (such as Betty Crocker, without pudding)
- 1 cup unsalted butter, melted
Preparation:
Step 1: Preheat and Prep: Preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13-inch baking pan generously with baking spray. Make sure to coat all the corners and sides to prevent the cake from sticking. A well-greased pan will also help with easy removal and clean-up after baking. Set the prepared pan aside.
Step 2: Rhubarb Prep: Wash the rhubarb stalks thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels. Using a sharp paring knife, trim off both ends of each stalk. The ends can sometimes be a bit dry or discolored. Now, inspect each stalk for any visible strings. Gently peel away any tough strings, especially if the stalks are thick. While many smaller, younger stalks may not have many strings, it’s always a good practice to check and remove them for the smoothest texture in your cake. Next, dice the rhubarb into approximately ½-inch pieces. Uniformly sized pieces will ensure even cooking and a consistent texture throughout the cake. Measure out 4 cups of the diced rhubarb for the recipe.
Step 3: Rhubarb Mixture: In a large bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and ½ cup of water. Use a sturdy spoon or spatula to stir these ingredients together until everything is well combined. The sugar will start to dissolve slightly, and the cornstarch will act as a thickening agent as the rhubarb cooks in the oven. The vanilla extract adds a touch of warmth and enhances the overall flavor profile of the cake. Ensure all the rhubarb pieces are coated with the sugar mixture.
Step 4: Layering the Cake: Pour the rhubarb mixture evenly into the prepared baking pan. Spread it out in a single layer, ensuring that the rhubarb pieces are distributed uniformly across the bottom of the pan. This will create a consistent base for the cake topping and ensure that every bite is filled with delicious rhubarb flavor.
Step 5: Cake Mix and Butter: Evenly sprinkle the yellow cake mix over the rhubarb mixture in the pan. Gently spread the cake mix with a spatula or the back of a spoon to ensure it covers all the fruit evenly. You want to create a uniform layer of dry cake mix over the rhubarb. Drizzle the remaining ½ cup of water evenly over the layer of cake mix. This moisture helps the cake mix begin to hydrate during baking. Finally, carefully drizzle the melted butter evenly over the water and cake mix layer. The melted butter is crucial for creating a rich, golden-brown crust and adds moisture to the cake mix. Make sure to distribute the butter as evenly as possible to ensure a consistent texture across the entire cake.
Step 6: Baking: Carefully transfer the baking pan to the preheated oven. Bake the dump cake for approximately 45 minutes, or until it turns golden brown and bubbly. The top of the cake should be nicely browned, and the edges should be slightly caramelized. To test for doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If the top is browning too quickly, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking to prevent it from burning.
Step 7: Cooling and Serving: Once baked, remove the rhubarb dump cake from the oven and place it on a wire rack to cool. Allow it to cool on the counter for at least 15 minutes before serving. This cooling period allows the cake to set slightly and makes it easier to slice and serve. The rhubarb filling will also thicken as it cools, creating a more cohesive and enjoyable texture.
Why You Will Love This Recipe
- Simplicity at its Finest: This dump cake is incredibly easy to make, perfect for beginner bakers or anyone looking for a quick and satisfying dessert. It requires minimal ingredients and very little hands-on time.
- Delicious Rhubarb Flavor: The tartness of the rhubarb perfectly complements the sweetness of the cake mix, creating a delightful flavor combination that is both comforting and refreshing.
- Minimal Effort, Maximum Impact: With just a few simple steps, you can create a stunning dessert that is sure to impress. The “dump cake” method means no complicated mixing or creaming required.
- Versatile and Adaptable: You can easily customize this recipe to suit your preferences. Add a sprinkle of cinnamon or nutmeg to the cake mix for extra warmth, or experiment with different cake mix flavors.
- String-Free Rhubarb Experience: We take the extra step to ensure your rhubarb is free from those pesky strings, providing a superior, smoother texture that enhances the overall enjoyment of the cake.
Cooking Rating: Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic and comforting dessert.
- Dust with powdered sugar for an elegant presentation.
- Pair with a warm custard sauce for an extra layer of richness.
- Enjoy with a cup of coffee or tea for a perfect afternoon treat.
- Garnish with fresh mint leaves for a pop of color and freshness.
Tips:
- Cake Mix Choice: While a super moist yellow cake mix works best, you can also experiment with other flavors like vanilla or white cake mix. Avoid cake mixes with pudding already added, as they can make the cake too dense.
- Rhubarb Quality: Use fresh, firm rhubarb stalks for the best flavor and texture. If you can’t find fresh rhubarb, you can use frozen, but make sure to thaw and drain it well before using.
- Melting the Butter: Ensure the butter is completely melted before drizzling it over the cake mix. This helps it distribute evenly and create a crispy, golden-brown crust.
- Even Baking: Keep an eye on the cake while it’s baking. Ovens can vary, so adjust the baking time accordingly to prevent burning.
- Cooling Time: Allowing the cake to cool for at least 15 minutes before serving is crucial. This gives the rhubarb filling time to thicken and prevents the cake from being too gooey.
- Storage: Store leftover rhubarb dump cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Nutritional Information: (Approximate values per serving, may vary based on specific ingredients)
- Calories: 350-400
- Protein: 3-4g
- Sodium: 200-250mg
Conclusion:
This Rhubarb Bliss Dump Cake is a testament to the fact that delicious desserts don’t have to be complicated. With its simple ingredients, easy preparation, and delightful flavor, it’s the perfect treat for any occasion. The string-free rhubarb ensures a smooth and enjoyable texture, making every bite a delight. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a family favorite. Enjoy the sweet and tart flavors of rhubarb in this comforting and effortless dessert!
Questions and Answers:
Q1: Can I use frozen rhubarb instead of fresh rhubarb?
A: Yes, you can use frozen rhubarb. However, make sure to thaw it completely and drain any excess liquid before using it in the recipe. This will prevent the cake from becoming too soggy. Pat the thawed rhubarb dry with paper towels to remove as much moisture as possible.
Q2: Can I use a different type of cake mix?
A: Absolutely! While a yellow cake mix is traditionally used and provides a lovely flavor, you can experiment with other flavors like vanilla, white, or even lemon cake mix. Just ensure that the cake mix does not already contain pudding, as this can affect the texture of the cake.
Q3: How do I know when the cake is done baking?
A: The cake is done when the top is golden brown and bubbly, and the edges are slightly caramelized. To be sure, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Q4: Can I make this cake ahead of time?
A: Yes, you can make this cake ahead of time. Once baked, allow it to cool completely, then cover it tightly and store it in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven before serving. You can also make the rhubarb mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.
Q5: What can I add to the cake to enhance the flavor?
A: There are several ways to enhance the flavor of this cake. You can add a teaspoon of cinnamon or nutmeg to the cake mix for a warm, spicy flavor. A squeeze of lemon juice to the rhubarb mixture can brighten the tartness. You can also top the baked cake with a simple glaze made from powdered sugar and milk for added sweetness. A sprinkle of chopped nuts, like almonds or pecans, can add a delightful crunch.
