Best Rhubarb and Strawberry Dump Cake is the kind of dessert I make when I want something cozy and sweet but I do not feel like babysitting a fussy recipe. Maybe you have guests coming, maybe you are tired, or maybe you just need a warm dessert that smells like a real hug. This one is tangy, jammy, buttery, and it basically makes itself in the oven. I started making it after a busy weeknight when I had fruit that was about to turn, and now it is one of my go to treats for spring and early summer. If you have never baked with rhubarb before, do not worry, I will walk you through it in plain English.
Why You Would Love This Strawberry Rhubarb Dump Cake Recipe
I love a recipe that feels like a little shortcut but still tastes like you tried. This dump cake is exactly that. You layer the fruit, sprinkle dry cake mix, drizzle butter, and the oven does the rest. It comes out with a golden top and a soft, juicy filling that tastes like strawberry jam met a bright tart pop.
Here is why I keep coming back to it:
- Ridiculously easy with simple layers, no mixer, and no complicated steps.
- Big flavor from the sweet strawberries plus that tangy rhubarb bite.
- Great for gatherings because it feeds a crowd and travels well.
- Flexible if you only have frozen fruit or you want to tweak the sweetness.
Also, it is one of those desserts that makes your kitchen smell amazing. That buttery cake top plus bubbling fruit is pure comfort. And yes, it is even better with a scoop of vanilla ice cream that melts into the warm corners.
“I made this for Sunday dinner and everyone asked for the recipe. The top was perfectly crisp, and the fruit layer was like a sweet tart jam. I am making it again next weekend.”
How to Make The Best Strawberry Rhubarb Dump Cake
Let us keep this simple and practical. The goal is a juicy fruit base and a buttery cake topping that bakes up golden. I have made this in more pans than I can count, and a basic 9 by 13 dish is the easiest. This method is what I use when I want the Best Rhubarb and Strawberry Dump Cake without stressing.
Ingredients and what you will need
- About 4 cups chopped rhubarb, fresh or frozen
- About 3 cups strawberries, sliced (fresh or frozen)
- 1 cup sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 box yellow cake mix (or white cake mix)
- 3 quarters cup butter, melted (1 and a half sticks)
- Pinch of salt
- Optional: 1 teaspoon vanilla, cinnamon, or a handful of sliced almonds
You will also want a 9 by 13 baking dish, a spoon, and a bowl for tossing the fruit. That is it. No fancy gear.
Step by step directions
1) Preheat your oven to 350 F. Lightly grease your baking dish. I use butter or a quick spray.
2) In a bowl, toss rhubarb and strawberries with sugar, cornstarch, lemon juice, and a tiny pinch of salt. The cornstarch helps the filling thicken so it is not watery.
3) Pour the fruit mixture into your baking dish and spread it out evenly.
4) Sprinkle the dry cake mix evenly over the fruit. Try to cover the fruit like a blanket. Do not mix it in.
5) Drizzle melted butter all over the top. I go slow and try to hit as much dry mix as possible. Dry patches happen sometimes, so do your best.
6) Bake for 45 to 55 minutes, until the top looks golden and the fruit is bubbling around the edges. If your top is browning too fast, loosely tent it with foil for the last 10 minutes.
7) Let it cool for at least 15 minutes before serving. The filling thickens as it sits, and it is less lava hot.
If you want a little extra crunch, sprinkle a few sliced almonds or a light dusting of cinnamon on top before baking. When I am serving guests, I often do that because it looks pretty with zero effort.
One more honest tip from my kitchen: if you use frozen fruit, your bake might take a bit longer and the filling may look extra bubbly. That is normal. Just make sure the top is fully baked and golden.
Variations and Tips for the Perfect Strawberry Rhubarb Dump Cake
This dessert is forgiving, but a few little choices can take it from good to wow. I have learned these the fun way, meaning I have made every mistake at least once.
Simple tips that actually help
Spread the butter well. The number one reason people get powdery cake mix on top is uneven butter. If you see big dry spots halfway through baking, you can carefully drizzle a bit more melted butter on those areas.
Adjust the sweetness. Rhubarb is tart. If your strawberries are very sweet and ripe, you might be fine with 3 quarters cup sugar. If everything is a little sour, go closer to 1 cup or even a bit more.
Do not skip the resting time. Fresh from the oven, the filling is loose. After 15 to 25 minutes, it settles into that spoonable, jammy texture.
Choose your cake mix. Yellow cake mix gives a buttery vibe. White cake mix tastes a bit lighter. Spice cake mix is also surprisingly great if you want a warm cinnamon note.
Here are a few fun variations I have tried:
Add oats: Sprinkle 1 half cup quick oats on top of the cake mix before the butter for a more crisp, crumble like top.
Add ginger: A small spoon of ground ginger in the fruit layer makes the rhubarb taste even brighter.
Make it extra strawberry: Add a couple spoonfuls of strawberry jam to the fruit mixture for a deeper berry flavor.
Make it dairy free: Use a dairy free butter alternative. Just pick one that melts and browns decently.
If you are baking for a potluck, this is one of those desserts that stays tasty at room temp for a while. I still like it warm, but it holds up well on a dessert table.
What is rhubarb?
Rhubarb is a vegetable that acts like a fruit in desserts. It looks like a reddish pink celery stalk, and it has a sharp tart flavor that mellows when you bake it with sugar. The cool part is how it balances sweet things. In the Best Rhubarb and Strawberry Dump Cake, rhubarb keeps the filling from turning into plain sugary fruit sauce.
A few important rhubarb notes, especially if you are new to it:
Only use the stalks. Rhubarb leaves are not edible. Stores usually sell trimmed stalks, which is what you want.
Fresh vs frozen. Fresh rhubarb is great in spring. Frozen works year round and is super convenient. No need to thaw it fully, just expect a slightly longer bake.
How it tastes. Raw rhubarb is very tart. Baked rhubarb becomes soft and pleasantly tangy, almost like sour candy grown up.
If you are standing in the produce aisle wondering if it is worth it, it is. Rhubarb makes strawberry desserts taste more interesting, not just sweet.
Can I use other fruit in this dump cake?
Yes, absolutely. Dump cake is basically a formula, and once you get the hang of it, you can swap in other fruit depending on the season. That said, strawberry and rhubarb are a classic pair for a reason. When I want something that always gets compliments, I stick with the Best Rhubarb and Strawberry Dump Cake combo.
Easy fruit swaps you can try:
Blueberries: Blueberries with rhubarb are amazing. Use a bit less sugar if the berries are very sweet.
Peaches: Peaches and strawberries feel very summery. Add a tiny bit more cornstarch because peaches are juicy.
Apples: Thin slice them and give them a little extra bake time. Apples plus rhubarb can be really nice.
Cherries: Frozen cherries work great. They are sweet and bold, so rhubarb keeps them from being too heavy.
If your fruit is extra juicy, add another tablespoon of cornstarch. If your fruit is very sweet, pull back on the sugar. That is really the whole trick.
Common Questions
Do I need to cook the fruit first?
Nope. Toss it with sugar and cornstarch and let the oven do the work. The fruit softens as it bakes.
Why is my cake mix still dry in spots?
Usually it is uneven butter coverage. Next time drizzle slower and aim for the corners. You can also melt a little extra butter and spot treat dry areas.
Can I make it ahead of time?
Yes. Bake it earlier in the day, let it cool, then rewarm in the oven for 10 to 15 minutes before serving. The topping stays nicer than it does in the microwave.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven if you want the top to crisp again, or microwave if you just want it warm fast.
What should I serve with it?
Vanilla ice cream is my favorite. Whipped cream works too. If you like a little tang, plain Greek yogurt is surprisingly good.
A cozy dessert you will make on repeat
If you want a dessert that feels homey, tastes bright and sweet, and does not make a mountain of dishes, this is it. The fruit layer gets bubbly and jammy, and that buttery top turns golden and crisp in the best way. Once you try it, you will see why I keep calling it the Best Rhubarb and Strawberry Dump Cake in my own kitchen. Bake it once, add your favorite scoop of ice cream, and tell me you do not sneak a second serving.
Best Rhubarb and Strawberry Dump Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and easy dessert featuring layers of tangy rhubarb and sweet strawberries topped with a buttery cake mix.
Ingredients
- 4 cups chopped rhubarb, fresh or frozen
- 3 cups strawberries, sliced (fresh or frozen)
- 1 cup sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 box yellow cake mix (or white cake mix)
- 3/4 cup butter, melted (1.5 sticks)
- Pinch of salt
- Optional: 1 teaspoon vanilla, cinnamon, or a handful of sliced almonds
Instructions
- Preheat your oven to 350°F. Lightly grease your baking dish.
- Toss rhubarb and strawberries with sugar, cornstarch, lemon juice, and salt in a bowl.
- Pour the fruit mixture into your baking dish and spread it out evenly.
- Sprinkle the dry cake mix evenly over the fruit.
- Drizzle melted butter all over the top.
- Bake for 45 to 55 minutes, until the top looks golden and the fruit is bubbling.
- Let it cool for at least 15 minutes before serving.
Notes
For extra crunch, sprinkle sliced almonds or cinnamon on top before baking. Use frozen fruit if necessary but expect longer bake time.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
