Easy Rhubarb Dump Cake Without Jello
This easy rhubarb dump cake without Jello is the perfect no-fuss dessert for spring and summer. Made with fresh rhubarb, yellow cake mix, and a buttery topping, it delivers a balance of tart and sweet flavors with a crispy cobbler-like finish. No gelatin, no mixers—just a simple, old-fashioned bake that's best served warm with ice cream.
Ingredients
- 4 cups fresh rhubarb diced
- 1.5 cups granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup water divided
- 15.25 ounces yellow cake mix super moist, without pudding
- 1 cup unsalted butter melted
Instructions
Baking Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking pan with non-stick spray.
- In a large bowl, combine diced rhubarb, granulated sugar, cornstarch, vanilla extract, and 1/2 cup of water. Stir until well mixed.
- Pour the rhubarb mixture into the prepared baking pan and spread evenly.
- Evenly sprinkle the dry yellow cake mix over the rhubarb layer. Do not stir.
- Drizzle the remaining 1/2 cup of water evenly over the cake mix.
- Pour the melted butter evenly over the top to cover as much dry mix as possible.
- Bake for 45–50 minutes or until the top is golden and the filling is bubbly.
- Let cool on a wire rack for at least 15 minutes before serving.
Notes
- Use a yellow cake mix that does not contain pudding for best texture.
- Make sure to peel away any stringy fibers from large rhubarb stalks before dicing.
- Rhubarb leaves are toxic and should never be used in recipes.
- Keep an eye on the cake in the final minutes of baking, as oven temperatures may vary.
- This dessert is best served warm with ice cream, but can also be enjoyed at room temperature.