It’s Rhubarb Season! That means I’m in heaven, as if you couldn’t tell from all our Rhubarb Recipes (I’ll show you at the end). But even with all those fun recipes, I wanted to try something new. So I came up with this mouthwatering Chocolate Strawberry Rhubarb Dump Cake!
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World’s Best Rhubarb Dump Cake
We finally got a garden plot planted and I got my rhubarb planted! I’m so excited. But the down side is that it takes about 1-2 years before you can harvest a rhubarb plant for the first time. You have to give it time to develop before you harvest it.
That said, I was disappointed I wouldn’t get any rhubarb treats this year. Until I actually ran into the Rhubarb in my local Grocery store (Winco for the win here!). Did you know that Rhubarb is a vegetable? Well, it is. And that is where I found it too, with the Vegetables!
I was so excited that I actually saw Rhubarb in the store that I had to buy some. But then what? I was trying to decide what to make with it when I saw the strawberries in the store. Hmm…Strawberry Rhubarb is a magical combination.
And then I was thinking about a dump cake because it is easy. And right now life is crazy busy with the end of the school year so I need easy.
But then I saw chocolate cake. Chocolate and strawberries are another magical creation. Chocolate makes strawberries better. And Strawberries make Rhubarb better. So my thinking is that Chocolate must do well with Rhubarb too! So let’s try this out…
Chocolate Strawberry Rhubarb Dump Cake
- 4 cups Cut Rhubarb
- 4 cups quartered strawberries
- 1 cup sugar
- 2 Tablespoons Cornstarch
- 2 Teaspoons Vanilla
- Pinch of Salt
- 1 box Chocolate Fudge Cake mix
- 1/2 cup Chocolate Chunks
- 1 can Dr Pepper
- 1/4 cup melted butter
- Combine Strawberries, Rhubarb and sugar in bowl.
- Mix and set aside for 1 hour.
- Preheat the oven to 425 Degrees.
- Drain all but 1/2 cup juice
- Combine Fruit, juice, Corn starch, vanilla and salt.
- Lightly spray a 9X13 pan and then layer with the fruit filling.
- Sprinkle with the Chocolate Cake mix
- Sprinkle in the Chocolate Chunks.
- Drizzle the top with the melted butter and a can of DR Pepper.
- Do not stir
- Bake for 25 minutes at 425 degrees.
- Lower the temperature to 350 degrees and cook for the remaining 15-20 minutes.
- Cook until the cake is done and the rhubarb is soft.
When it comes to prepping my Strawberries, I like to take the easy way. I remove the stem with an old fashioned strawberry Huller because that’s what my mom had growing up. And it’s easy for kids to use too.
Then for slicing I actually use a quality egg slicer.
It sure beats slicing all those strawberries one slow slice at a time! Look at those beautiful perfect slices!
Now if I was doing a big batch of Rhubarb I would slice it all using a Food Processor. Best Rhubarb Kitchen hack ever! It can really slice Rhubarb quickly. But just a few stalks I go ahead and do it by hand.
After the Strawberries and Rhubarb are sliced, add them to a bowl with the sugar and allow to macerate for 1 hour. This means you allow it to sit, and the sugar helps express the natural juices and tenderizes the fruit.
Drain all but 1/2 cup of the juice. Then Combine the fruit, juice, cornstarch, vanilla and salt in a blow. Fold together. Then add to a baking dish.
Sprinkle with 1/2-3/4 cup Dark Chocolate morsels.
Sprinkle with your favorite Chocolate fudge cake mix. Do NOT Stir. Just sprinkle the dry mix on top evenly.
Now anyone that knows me, knows that I am a dye hard DR Pepper Fan. So obviously I had to include that. Shout Out my fellow DR Pepper Addicts!
But seeing as I’d be sharing this with the kiddos, I opted for the caffeine free version. (Blessing of living in Utah!)
Drizzle the DR Pepper can and melted butter over the top of the cake mix. Make sure to drizzle evenly.
If for some crazy reason you don’t have DR Pepper on hand (I’m obsessed so I always have a good supply in stock) then you can also try a Red Cream soda. It is amazing.
It will fizzle and it will look pretty cool.
Now bake at 425 for 25 minutes. Then lower the temperature to 350 and bake for another 15-20 minutes.
You will want to allow it to cool a bit before serving.
This allows the strawberry and Rhubarb filling to thicken and not be as runny.
And then you can serve with a scoop of ice cream for optimal magic! Pair with a great Strawberry Lemonade and you have the perfect Summer Dessert!
I mean seriously how could this creation fail right? You can’t go wrong with Chocolate, Strawberries and Rhubarb!
This Chocolate Strawberry Rhubarb Dump Cake makes the best Pot Luck summer dessert or for BBQ Parties. Everyone will be blown away by the flavor.
You can also cook this the same way in a Dutch Oven if you want to take it camping. It turns out even better if you can believe that is possible!
Store Leftovers in the fridge. And it is still just as good the next day! Warm or Cold it’s delicious!
What is your favorite Rhubarb dessert?
How would you serve this Chocolate Strawberry Rhubarb Dump Cake?
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