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Strawberry Rhubarb Dump Cake

There’s nothing like a Strawberry Rhubarb Dump Cake to kick off the summer dessert season. This delightful and simple recipe combines the tartness of rhubarb with the sweet flavor of strawberries, creating a mouthwatering treat perfect for any occasion.

Strawberry rhubarb cake on a plate with ice cream on top.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6-8 people
Preparation Level: Beginner +

Important Information About the Recipe

  • The combination of tart rhubarb and sweet strawberries is an irresistible combination.
  • It’s straightforward to make and perfect for when you need a quick dessert.
  • This recipe requires simple ingredients and minimal effort yet delivers maximum flavor.

This is the ultimate guide to making the perfect strawberry rhubarb dump cake! Whether you’re a seasoned baker or a novice in the kitchen, I’ve got you covered with clear, step-by-step instructions, a detailed ingredient list, and helpful tips to ensure your strawberry rhubarb dump cake turns out delicious every time.

rhubarb cake with strawberries and ice cream on a plate.

Ingredients

  • Rhubarb
  • Strawberries
  • Sugar
  • Cinnamon
  • Yellow cake mix
  • Butter

A full printable recipe card with measurements and instructions is at the bottom of the post.

How To Make Strawberry Rhubarb Dump Cake

Start by dicing the rhubarb and strawberries and add them to a large bowl.

Add the sugar and cinnamon and toss until the strawberries and rhubarb are coated. Let it sit in the refrigerator for about 30 minutes. After it sits, spread it out in a greased 9×13-inch baking dish.

Sprinkle the cake mix on top. Slice the butter into thin pieces and place it all over the cake.

Bake the cake at 350 degrees for 45 minutes or until the top is golden brown.

Strawberry rhubarb dump cake on the counter.

Let the cake cool for about 10 minutes and serve while warm.

Strawberry rhubarb cake on a plate with ice cream on top.

You can add a scoop of vanilla ice cream on top of the dump cake! Or, you can top it with whipped cream or Cool Whip for a fun dessert.

Give this homemade vanilla ice cream a try from Barefeet in the Kitchen.

Ingredient Substitutions and Adding Variety

  • Frozen Rhubarb: If fresh rhubarb is out of season, you can use frozen rhubarb. Make sure to let it thaw in the refrigerator first.
  • Different Cake Mixes: Use a white cake mix instead of the standard yellow cake mix.
  • Mixing Fruits: Include other fruits like peaches, blueberries, or raspberries for a different flavored cake.
  • Citrus Zest: For a zesty twist, add a bit of lemon or orange zest to the fruit mixture.
  • Fresh Herbs: Incorporate fresh herbs like mint or basil to add a refreshing flavor to the dump cake.

Storage Instructions

  • Refrigeration: Keep the cake in an airtight container for up to a week in the refrigerator.
rhubarb cake with strawberries and topped with ice cream.
rhubarb cake with strawberries and topped with ice cream.

Strawberry Rhubarb Dump Cake

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

There's nothing quite like a Strawberry Rhubarb Dump Cake to kick off the summer dessert season. This delightful and simple recipe combines the tartness of rhubarb with the sweet flavor of strawberries, creating a mouthwatering treat perfect for any occasion.

Ingredients

  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 15.25 ounce box of yellow cake mix
  • 12 tablespoons of butter, thinly sliced

Instructions

  1. Add the rhubarb and strawberries to a large bowl.
  2. Pour the sugar and cinnamon on top and toss until coated. Let sit in the refrigerator for 30 minutes.
  3. Preheat the oven to 350 degrees and grease a 9x13-inch baking dish.
  4. Spread the strawberries and rhubarb out on the bottom of the baking dish.
  5. Sprinkle the cake mix over the top, coating it evenly.
  6. Place the sliced butter on top of the cake mix.
  7. Bake for 45 minutes or until the top is golden brown.
  8. Let it cool for about 10 minutes and serve.

Notes

Try to spread the butter out as much as possible. The idea is that the butter will melt and make the top of the cake crunchy.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 61mgSodium: 710mgCarbohydrates: 82gFiber: 3gSugar: 51gProtein: 4g

Nutrition is approximate.

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