This rhubarb dump cake recipe was given to me years ago by our favorite farm stand owner, Mrs. Taylor. I scribbled it in pencil on the back of a church bulletin that was in the car. Thirteen years later, that is still how it is filed in my recipes. Mrs. Taylor always insisted on giving a treat to my oldest children, whether it was a handful of berries, a new vegetable to try, or most commonly, an apple. One of them even called her “Apple” and drew pictures of apples to give to her. She helped them develop a lifelong love of fruits, vegetables, and trying new things–including rhubarb.
This rhubarb dump cake is a great way to introduce kids to rhubarb. It’s a simple recipe they can make with very little help, and it features cake mix and jello mix, two kid-friendly ingredients. Many rhubarb recipes call for a lot of rhubarb, so this recipe is great because you need only two cups of the sour fruit to make it. This Rhubarb Dump Cake isn’t the prettiest of cakes, but it is very tasty and quick to throw together.
Dairy-Free Cake Mix Options
Many brands of yellow cake mix are dairy-free. We have it listed on our Duncan Hines Cake Mixes List, and there are several other options. There is Cherrybrook Kitchen, Really Great Food Company, and Madhava, just to name a few.
Since you are using the dry cake mix in this recipe (not prepared), you don’t need to worry about any dairy called for in the cake mix instructions.
Special Diet Notes: Rhubarb Dump Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and optionally soy-free.
For a vegan rhubarb dump cake, you can try a vegan raspberry jel for the gelatin.
We haven’t tested this Rhubarb Dump Cake with a gluten-free cake mix, but it might work well! Please comment if you try it.
- 2 cups rhubarb, chopped
- 1 package (4-serving size) raspberry gelatin (see post above for vegan option)
- 1 package yellow, dairy-free cake mix (see post above for ideas)
- ½ cup dairy-free buttery spread or sticks, melted
- 1 cup water
- Preheat your oven to 350ºF and grease a 9x13-inch pan.
- Sprinkle the rhubarb evenly over the bottom of the pan.
- Sprinkle the gelatin on top of the rhubarb.
- Sprinkle the cake mix on top of the gelatin.
- Pour the melted buttery spread over the cake mix.
- Pour the water over the buttery spread. There may be a few dry cake mix spots on the top. This is fine.
- Bake for 40-45 minutes or until the top of the cake is a light golden brown.
- Let cool before serving.
- Garnish with raspberries and coconut whip or dairy-free ice cream, if desired.