Rhubarb dump cake is a simple and delicious dessert that combines the tartness of rhubarb with the sweetness of cake. There are variations of this recipe, some incorporating flavored gelatin (Jell-O) and others omitting it.
Below is a traditional recipe that includes strawberry-flavored gelatin, followed by advice on making the cake without gelatin.
Rhubarb Dump Cake with Strawberry Jell-O
Ingredients:
- 4 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 (3-ounce) package strawberry-flavored gelatin (Jell-O)
- 1 box yellow or white cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup water
Instructions:
Prepare the Oven: Preheat your oven to 350°F (175°C).
Layer the Rhubarb: Evenly spread the chopped rhubarb at the bottom of a 9×13-inch baking dish.
Add Sugar and Gelatin: Sprinkle the granulated sugar over the rhubarb, followed by the dry strawberry-flavored gelatin mix.
Add Cake Mix: Evenly distribute the dry cake mix over the rhubarb and sugar layers.
Add Butter and Water: Drizzle the melted butter over the cake mix. Then, pour the water evenly over the top.
Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Serve: Allow the cake to cool for at least 30 minutes before serving. Enjoy it warm, optionally topped with vanilla ice cream or whipped cream.
Making Rhubarb Dump Cake Without Jell-O
If you prefer to make a rhubarb dump cake without using flavored gelatin, you can achieve a delightful dessert by following these adjustments:
Increase the Sugar: Since the flavored gelatin adds sweetness and flavor, you’ll need to compensate by increasing the sugar. Sprinkle 1 to 1.5 cups of granulated sugar over the rhubarb, depending on your sweetness preference and the tartness of the rhubarb.
Add Cornstarch: To thicken the fruit juices and prevent the dessert from becoming too runny, mix 1 to 2 tablespoons of cornstarch with the sugar before sprinkling it over the rhubarb.
Incorporate Additional Flavors: For added depth of flavor, consider mixing in 1 teaspoon of ground cinnamon or a splash of vanilla extract with the sugar.
By making these adjustments, you can create a delicious rhubarb dump cake that highlights the natural tartness of the rhubarb without the added flavor from gelatin.
Considerations for Both Versions
- Fruit Variations: You can combine rhubarb with other fruits like strawberries or apples to add complexity to the flavor.
- Cake Mix Options: While yellow or white cake mix is traditional, experimenting with flavors like vanilla or spice cake mix can offer a unique twist.
- Serving Suggestions: Both versions of the dump cake pair wonderfully with vanilla ice cream or whipped cream.
Ultimately, the choice between using flavored gelatin or not depends on your flavor preferences and desired sweetness. The gelatin version imparts a fruity flavor and vibrant color, while the non-gelatin version offers a more straightforward rhubarb taste.
FAQs
Rhubarb dump cake is a simple and delicious dessert that combines the tartness of rhubarb with the sweetness of cake. Here are five frequently asked questions about rhubarb dump cake, along with their answers:
1. Can I use frozen rhubarb for rhubarb dump cake?
Yes, you can use frozen rhubarb in a rhubarb dump cake. There’s no need to thaw it before baking; simply add the frozen rhubarb directly to the baking dish. This method works well and doesn’t significantly affect the texture of the finished cake.
2. Does rhubarb dump cake need to be refrigerated?
After baking and cooling, it’s recommended to refrigerate rhubarb dump cake. Cover the cake with plastic wrap or foil and store it in the refrigerator to maintain freshness and prevent spoilage.
3. How long does rhubarb dump cake last?
When stored properly in the refrigerator, rhubarb dump cake can last up to several days. Some bakers even suggest that the flavor improves after being refrigerated overnight.
4. Can I freeze rhubarb dump cake?
Yes, you can freeze rhubarb dump cake. After baking, allow the cake to cool completely. Then, wrap individual portions tightly with plastic wrap and aluminum foil to prevent freezer burn. Label each portion with the date and contents.
When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours before reheating.
5. What type of cake mix should I use for rhubarb dump cake?
While yellow or white cake mix is commonly used for rhubarb dump cake, you can experiment with other flavors like vanilla or spice cake mix to add a unique twist to the dessert.
These insights should help you prepare and enjoy a delightful rhubarb dump cake.
