Super quick and refreshing Rhubarb Dump Cake Recipe is an easy dessert with delicious flavors. Forget yellow cake mix, jello, or frozen rhubarb. Our recipe uses fresh ingredients and almond flour only.
Serve with your morning cup of coffee. A scoop of vanilla ice cream or a whipped cream dollop can complement the rhubarb cake’s sweet-tart flavors.
What is Rhubarb?
Rhubarb is a plant that is very popular in cooking and baking. It has large, thick stalks that are similar in appearance to celery, but they are usually red or pink. Rhubarb is technically a vegetable native to Asia, but for already centuries is also been grown in Europe and North America.
People love rhubarb because of its tart, slightly sour flavor, making it popular in pies, cakes, and other desserts. It is often paired with sweet fruits like strawberries or apples to balance its tartness. The stalks of the rhubarb plant are the part that is used in cooking, while the leaves are toxic and poisonous.
Field-grown rhubarb is a spring fruit/vegetable that grows till mid-summer. In some cases, you can find fresh rhubarb even earlier, as some rhubarb patch areas are grown in a hothouse.
Check our printable clean eating grocery list for more shopping.
Nutrition of Rhubarb
Rhubarb is also a good source of vitamins C and K, potassium, and calcium. It is low in calories and fiber, making it a healthy addition to your diet.
What Is Rhubarb Dump Cake?
Rhubarb cake is a classic dessert with a tart and tangy flavor of rhubarb. It can be baked in various ways, including as a dump cake, a coffee cake, a cobbler, or a layered cake.
This favorite dessert is a super easy dessert, using simple ingredients in the baking.
Some recipes call for the use of other fruits or ingredients to balance out the rhubarb’s flavor, such as strawberries, raspberries, or cream cheese.
Rhubarb cake is a perfect treat for spring and summer when rhubarb is in season, and its bright, fresh flavor can be enjoyed to the fullest.
What Do I Need To Make This Rhubarb Dump Cake?
Kitchen Gadgets:
- Peeler
- Sharp knife
- Kitchen machine
- Baking dish with high sides
Ingredients:
- Eggs
- Rhubarb
- Sweetener
- Baking soda
- Water
- Oil
- Cocoa
*Exact measurements are listed in the recipe card below.
FULL INSTRUCTIONS WITH STEPS FOR THE BEST RHUBARB DUMP CAKE RECIPE
First Step: Prepare Ingredients
Get all of the ingredients together. I have picked a greener rhubarb as I love the lemony flavor it gives the cake. But you can also choose a reddish one.
Because of trying to reduce carbs, I have used allulose sweetener and almond flour. With regards to sweetener, almost any of your preffered one will work in here.
At the same time, preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Second Step: Clean and Cut Rhubarb
Fully clean and cut your rhubarb. Peel the outer layer of the rhubarb and cut streaks into small pieces. Entire detailed steps are mentioned in the questions below.
Third Step: Egg Whites
Using a kitchen machine, whip up egg whites until stiff peaks form and set aside.
Fourth Step: Yolks and Sugar
Next, mix egg yolks together with sweetener until all is combined and light yellow mixture forms.
Fifth Step: Other Ingredients for cake mix
Add almond flour and oil individually, and pour the water and cocoa powder. Mix fully.
Oil can be exchanged with melted butter.
Sixth Step: Fold In Egg Whites Fluff
Take out the chocolate mixture and add your egg whites fluff. Using a spatula, gently blend the egg whites into the chocolate mixture. This will give the cake lift and fluffiness while baking.
Seventh Step: Layer and Bake
As the last step, it is time to layer and bake.
Onto the bottom of the baking dish, sprinkle a bit of sweetener. Layer the rhubarb in the bottom evenly. Sprinkle once again sugar over the rhubarb.
Gently pour all of the cake mixes over the fruits.
Spread the top of the rhubarb mixture using a spatula evenly to cover all fruits.
Place into the oven and bake for 30 to 35 minutes.
If you have a smaller baking sheet, as I do, and your cake mix will be higher, adjust the oven to bake for 45 minutes.
TRICKS AND TIPS TO MAKE RHUBARB DUMP CAKE:
- Use fresh rhubarb: Fresh rhubarb will give your cake a better flavor and texture than frozen.
- Adjust the sweetness: Depending on your taste and the sweetness of your rhubarb, you may want to adjust the amount of sugar in the recipe and use less sugar or more.
- Use almond flour: Almond flour gives the cake layer a healthier option with a nutty flavor and a light, crumbly texture. It is also an excellent gluten-free option.
- Don’t overmix: Be careful not to overmix the cake layer, as this can cause it to become dense and tough.
- Add flavorings: You can add vanilla extract, cinnamon, or other spices to the cake layer or fruit mixture to give your cake extra flavor.
- Use a baking dish with high sides: The fruit mixture will bubble and rise as it bakes, so use a baking dish with high sides to prevent any spills or overflow.
FREQUENTLY ASKED QUESTIONS
What To Serve With Amazing Rhubarb Cake?
In most cases, if you sprinkle the sugar on top, that is more than you need.
But you can serve various delicious things with rhubarb cake to complement its flavors and make it even more enjoyable. Here are some ideas:
- Whipped cream or whipped coconut cream: A dollop of whipped cream or coconut cream adds a rich and creamy element to the tartness of the cake.
- Vanilla ice cream: The incredible sweetness of vanilla ice cream is a classic pairing for any warm dessert, including cakes.
- Fresh berries: Adding fresh strawberries or raspberries on top of the cake or on the side can complement the tartness of the rhubarb and add a pop of color and freshness.
- Lemon curd: The tanginess of lemon curd can be a great pairing with the tartness of the cake, creating a perfect balance of sweet and sour flavors.
- Tea or coffee: A hot cup of tea or coffee can be a comforting complement to the sweetness of the cake and can help balance out the flavors.
Can I Use Frozen Rhubarb?
Yes, you can use fresh or frozen rhubarb.
Wintertime is when you don’t have access to fresh fruits, and using frozen it’s delicious as well.
To use frozen rhubarb in a recipe, place it in the refrigerator or on the counter, then use it in place of fresh rhubarb. You may need to adjust the baking time slightly to account for the extra liquid, so keep an eye on the cake as it bakes and add a few minutes if needed.
Do I Have to Thaw Rhubarb Before Adding Cake Mix?
If you use frozen rhubarb in a cake recipe that calls for a dry cake mix, you do not need to thaw the rhubarb before adding the cake mix. This is because once you sprinkle the cake mix over the top, it will help absorb any excess moisture from the rhubarb as it bakes.
However, if you are using a recipe that does not call for cake mix like ours, or if you are concerned about the excess liquid that rhubarb can release as it thaws, it may be a good idea to melt the rhubarb and drain any excess liquid before adding it to the recipe.
To thaw rhubarb, transfer it from the freezer to the refrigerator and let it thaw overnight. Then, use a colander to drain any excess liquid from the rhubarb before using it in the recipe.
Can I Use Other Fruit in This Dump Cake?
Yes, you can use other fruits in this recipe instead of rhubarb. Our dump cake recipe without jello is versatile and can be made with various fruits, depending on your taste and preference. Some popular rhubarb alternatives in cake recipes include apples, peaches, cherries, blueberries, or mixed berries.
Can I Use Yellow Cake Mix?
Yes, you can use yellow cake mix or white cake mix in a cake recipe instead of almond flour. Many traditional recipes call for yellow cake mix, gelatin mix, or spice cake mix as a convenient and easy way to create the cake layer. The cake mix helps create a soft and moist cake layer with minimal effort.
Remember that yellow cake mix will have a slightly different flavor and texture than almond flour. Yellow cake mix is sweeter and denser, while almond flour is nuttier and lighter. It’s up to you to decide which option you prefer based on your taste and dietary preferences.
How To Cut Rhubarb?
To cut rhubarb, first, rinse the stalks under cold running water and pat them dry with a towel. Then, follow these steps:
- Trim the ends: Cut off the ends of the rhubarb stalks, removing any brown or dry parts.
- Remove the leaves: Cut off the leaves and discard them. The leaves are toxic and should not be consumed.
- Cut into pieces: Cut the rhubarb stalks into parts of your desired size. For a cake, you can cut the stalks into 1/2-inch to 1-inch pieces.
- Optional: If the rhubarb is particularly fibrous, you may want to peel off the outer layer with a vegetable peeler. This is only sometimes necessary but can improve the texture of the cooked rhubarb.
Once the rhubarb is cut, it can be used in your recipe. Just remember that rhubarb can stain, so be careful not to get it on your clothes or countertops.
Does Rhubarb Dump Cake Need To Be Refrigerated?
A rhubarb dump cake without jello should be refrigerated to ensure it stays fresh and safe to eat.
Our cake contains fruit and other ingredients that can spoil if left at room temperature for too long, especially in warmer weather.
Once the cake has been baked, allow it to cool to room temperature before covering it with plastic wrap or aluminum foil and placing it in the refrigerator for 3 to 4 days.
Can You Freeze This Simple Rhubarb Dump Cake?
Yes, you can freeze rhubarb cake to extend its shelf life. To freeze the cake, let it cool completely at room temperature before wrapping it tightly in plastic wrap or aluminum foil. Then, place the wrapped cake in an airtight container or freezer bag and place it in the freezer.
When ready to enjoy it, please remove it from the freezer and let it thaw in the refrigerator overnight. Once the cake is melted, reheat it in the oven or microwave, if desired.
More Easy Dessert Recipes
- Brioche french toast casserole
- Protein cheesecake
- White chocolate covered strawberries
- Gluten free bundt cake
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Rhubarb Dump Cake Recipe
Equipment
- 1 Peeler
Ingredients
- 1 Rhubarb – 4 long streaks
- 7 Eggs
- 10 Tablespoons Sweetener
- 10 Tablespoons Almond Flour
- 2 teaspoons Baking powder
- 2 Tablespoons Oil
- 4 Tablespoon Cocoa
Instructions
- Get all of the ingredients together. I have picked a greener rhubarb as I love the lemony flavor it gives the cake. Because of trying to reduce carbs, I have used allulose sweetener and almond flour. At the same time, preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
- Fully clean and cut your rhubarb. Peel the outer layer of the rhubarb and cut streaks into small pieces.
- Using a kitchen machine, whip up egg whites until stiff peaks form and set aside.
- Next, mix egg yolks together with sweetener until all is combined and light yellow mixture forms.
- Add almond flour and oil individually, and pour the water and cocoa powder. Mix fully. Oil can be exchanged with melted butter.
- Take out the chocolate mixture and add your egg whites fluff. Using a spatula, gently blend the egg whites into the chocolate mixture. This will give the cake lift and fluffiness while baking.
- As the last step, it is time to layer and bake. Onto the bottom of the baking dish, sprinkle a bit of sweetener. Layer the rhubarb in the bottom evenly. Sprinkle once again sugar over the rhubarb. Gently pour all of the cake mixes over the fruits. Spread the top of the rhubarb mixture using a spatula evenly to cover all fruits. Place into the oven and bake for 30 to 35 minutes.
Video
Notes
- Use fresh rhubarb: Fresh rhubarb will give your cake a better flavor and texture than frozen.
- Adjust the sweetness: Depending on your taste and the sweetness of your rhubarb, you may want to adjust the amount of sugar in the recipe and use less sugar or more.
- Use almond flour: Almond flour gives the cake layer a healthier option with a nutty flavor and a light, crumbly texture. It is also an excellent gluten-free option.
- Don't overmix: Be careful not to overmix the cake layer, as this can cause it to become dense and tough.
- Add flavorings: You can add vanilla extract, cinnamon, or other spices to the cake layer or fruit mixture to give your cake extra flavor.
- Use a baking dish with high sides: The fruit mixture will bubble and rise as it bakes, so use a baking dish with high sides to prevent any spills or overflow.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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My first time making this recipe and I am surprised at how good it is. Very healthy too. I tried it with some cream and it was amazing. The recipe is easy to follow and I appreciate all the tips.
So glad you liked it
It was my first time making a cake using rhubarb and it totally blew my mind! I loved the texture of the cake and it was so refreshing!
So glad you did.
Used a baking dish with high sides as suggested, and it prevented any spills while baking. Such a simple tip but it made a big difference! Then I paired the cake with a scoop of vanilla ice cream. The sweet-tart flavors of the rhubarb paired so well with the cold creamy ice cream.
I have to try it with ice cream next time. Thanks for suggestion.
This cake came out great! I love the color, too. I don’t usually bake with rhubarb, but a neighbor gave up some, and I’m so glad I found your recipe. The texture was great!
Love the flavors of rhubarb.
My husband did not like rhubarb, until I made this. It has won him over. Yay, this is a great easy recipe.
So happy he did.
The almond flour gives it a nutty flavor and the fresh rhubarb is perfectly tangy. And It paired so well with a scoop of ice cream. So yum! Such a simple and delicious dessert!
Glad you enjoyed it.