You know it is summer when you have Rhubarb to harvest and process! I absolutely love Rhubarb!
I make all kinds of goodies with Rhubarb. I love to gather up the vast amounts of early summer rhubarb harvest and started baking!
Today’s treat is a most delicious Strawberry Rhubarb dump cake recipe! It is also commonly known as super easy Strawberry Rhubarb Cobbler made in the oven. It is really easy to make too! And boy will it put you in high favor with all those that taste it!
Strawberry Rhubarb Dump Cake Recipe, The Perfect Summer Dessert.
Ingredients
- 4 cups Cut Rhubarb
- 4 cups quartered strawberries
- 1 cup sugar
- 2 Tablespoons Cornstarch
- 2 Teaspoons Vanilla
- Pinch of Salt
- 1 box yellow or white cake mix
- 1 cup Sprite or 7Up Soda
- 1/4 cup melted butter
Instructions
- 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 Cake mix
- Drizzle the top with the melted butter and a cup of soda.
- 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 golden and the rhubarb is soft.
This Strawberry Rhubarb Dump Cake recipe original published May 31, 2013, but has been updated and relaunched for your convenience. 🙂
Easy Strawberry Rhubarb Dump Cake
The first thing you have to do is prep the strawberries and rhubarb. This is the part that takes the longest of the entire recipe. But it is also the most crucial. It really gets the flavors blended and provides a soft and juicy fruit filling. Combine the quartered fresh strawberries and cut rhubarb in a bowl with the cup of sugar. Stir until all the fruit is coated. Then let sit for one hour. This allows the rhubarb juices to flow and softens the fruit. So you aren’t left with crisp chunks of rhubarb after baking.
Tip: when slicing the rhubarb, I recommend a quality food processor. It goes so much faster! This week, I sliced over 10 pounds of Rhubarb into perfectly even slices in less than 10 minutes. Where last week it took me about 1.5 hours to hand slice 2 lbs. We had a lot of Rhubarb to process this week.
After soaking for an hour, Preheat the oven to 425 Degrees. Then drain all but 1/2 cup of the juice that was expressed. Stir back in the remaining 1/2 cup juice plus the Corn starch, vanilla and salt with the fruit.
Lightly spray a 9X13 pan and then layer with the fruit filling.
Next Sprinkle with the Cake mix and drizzle the top with the melted butter and a cup of soda. Do not stir!
Bake the Strawberry Rhubarb dump cake for 25 minutes at 425 degrees. Then return and lower the temperature to 350 degrees and cook for the remaining 15-20 minutes. Cook until the cake is golden and the rhubarb is soft.
You can serve Hot or cold. With and without a scoop of vanilla ice cream! And that is it! Now you have a delicious Strawberry Rhubarb dump cake for your family or social gathering! It’s a great way to use up excess Rhubarb. And tastes delicious! And like I said it is super easy to make! You don’t have to be a pastry chef to make this delicious Strawberry Rhubarb dessert.
If you want to see more fun Tried and true recipes, be sure to check out our Recipes or our Tried and True Recipes board on Pinterest!
Have you tried anything made from a Strawberry Rhubarb Combination?
Have you tried anything made from a Strawberry Rhubarb Combination?What is your favorite Strawberry Rhubarb treat?
At what event would you enjoy a Strawberry Rhubarb Dump cake?
Love Rhubarb? Try these other Popular Rhubarb Recipes!
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Amber
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Samantha G.
May 31, 2013 at 10:36 amI’d love this piping hot with a scoop of vanilla bean ice cream on top. Love it! Thanks for sharing!
Sarah
May 31, 2013 at 9:58 amOh yum! This looks delish! I’m going to definitely have to try!
Joanna L
May 31, 2013 at 10:01 amI am sending the recipe to my mother. It is very similar to the one she use to make when I was a kid but we use to use apples.
Staci
May 31, 2013 at 10:43 amOh, I have never tried Strawberry Rhubarb… but looks like I need to! Yum!
Tammy @inRdream
May 31, 2013 at 11:02 amI have been looking for a recipe like this! I have a ton of Rhubarb! Thank you!
Jennifer Medeiros
May 31, 2013 at 11:19 amI love strawberries this recipe looks delicious!
Elizabeth Towns
May 31, 2013 at 1:24 pmIf I was somewhere near you I would hug you right now. I LOVE rhubarb and we used to grow it in our garden when I was young. I could go out and get it anytime. I spent most of last summer looking for a recipe just like this. You must know that I am going to make this as soon as I have strawberries. THANK YOU!
Elizabeth T, Early Riser
Amber Edwards
May 31, 2013 at 1:26 pmYou are most welcome! I have been hanging on Pins and needles ever since the snow melted to get the Rhubarb so I could make this! I absolutely LOVE Strawberry and Rhubarb together.
Jade @DivaFabulosa.com
May 31, 2013 at 11:25 amI have never tried this before! This looks perfect for summer indeed!
Chelsea Day
May 31, 2013 at 11:35 amThis recipe looks amazing. I have never tried rhubarb but I may just have to make this!! Thank you so much for sharing!
Yolanda
May 31, 2013 at 12:24 pmWow! I’ve never tried rhubarb… or dump cake, so I may be making this soon just to taste it 🙂
Jenna Wood
May 31, 2013 at 1:23 pmI haven’t seen strawberry and rhubarb together too often, it’s something I miss from my childhood. We can never get rhubarb in season here 🙁 But this looks yummy!
daisy
May 31, 2013 at 1:36 pmI LOVE Rhubarb! I can’t wait to make this for my hubby because it reminds me of when we lived in Minneapolis and Rhubarb seemed to be popular.
Greta
May 31, 2013 at 3:20 pmI’ve never had rhubarb. What does it taste like?
Amber Edwards
May 31, 2013 at 5:54 pmOh shoot! I have no idea how to describe it. It is rather sour. But in this it is the perfect blend of sweet and tangy sour. There is nothing else like it that I can think of.
Angela
May 31, 2013 at 3:22 pmI totally agree – this does look like the perfect summer dessert!
mel
May 31, 2013 at 3:34 pmMan does this look good!!! SO YUMMY!!! I want to make it now!
Ronni Keller
May 31, 2013 at 3:41 pmI’ve never made a dump cake but we make some awesome rhubarb and strawberry pie, kinda the same!! It grows wild behind my mom’s house!! Sometimes, we just pull it, wash it, sprinkle with some sugar and…. Oh Yeah!!
Dede
May 31, 2013 at 6:03 pmI’ve never cooked with rhubarb but have always wanted to try it!
Brandy Myers
May 31, 2013 at 4:59 pmOh you have me drooling! I love strawberry rhubarb and am impatiently waiting for it to be ready in our area. I can’t wait for this delicious combination!
Jodi @ A Mom Having Fun
May 31, 2013 at 5:07 pmThat looks so delicious! I love Rhubarb!
Homeschooling Mom
May 31, 2013 at 7:09 pmAghhhhh! Where was this a few days ago? I bought a GALLON of strawberries from the Amish the other day and some of it went bad before my kids could eat them all (shockingly)! This would have been a great “Hurry before it goes bad” recipe! It looks delicious and can’t wait until I get back home to try it!
~Victoria
DenSchool
Mama to 5 Blessings
May 31, 2013 at 5:25 pmI have never had rhubarb, sounds good.
Matthew's Mom
May 31, 2013 at 6:16 pmI love how moist and flavorful this is!
Summer Davis
May 31, 2013 at 9:51 pmSTOP making my mouth water over stuff I am not allowed to eat! I’m gonna have to cut you! (and a piece of that dump cake)
Amber Edwards
May 31, 2013 at 10:24 pmI’ll give you a slice of the cake first. You may rethink cutting me. lol.
And this is why I stopped losing weight. I can’t resist these desserts! I need to stop baking for the blog and start cooking healthier foods. But these are just way more fun!!
SHELLEY R ZUREK
May 31, 2013 at 10:38 pmI did a raspberry dump cake about 3 months ago and the response was huge. Looks like yours is too!
[email protected]
June 1, 2013 at 10:07 amI am not a fan of rhubard, but it looks yummy.
Kathleen
June 1, 2013 at 8:39 amI think I’ve mentioned before I have never had rhubarb I don’t think. I certainly have never made anything with it but my mom loves it. It looks delicious though but I would only eat it cooled down as I don’t like warm fruit.
Sandy a la Mode
June 1, 2013 at 10:34 amohhh yum! this looks SOO good!!
danielle
June 1, 2013 at 2:17 pmconfession – I have never cooked with rhubarb. I think I could handle this tasty recipe. Thanks so much for linking up to Friday Food Frenzy!
April C.
June 2, 2013 at 9:12 pmI’m pinning this as strawberry rhubarb is my fathers favorite dessert!
Amanda
June 3, 2013 at 2:11 pmI used to make Strawberry Rhubarb jam! The cake sounds delicious!
Penny
June 15, 2013 at 8:04 amCan you use frozen berries and rhubarb? Would you just increase the cornstarch some?
Kelly
June 16, 2013 at 5:12 pmThis looks delicious, I can’t wait to make it.
Christina Kelbel
June 19, 2013 at 1:42 pmPinned and will be trying, I LOVE strawberry rhubarb pie.
Rust
July 3, 2013 at 4:33 pmI’ve never tried this combination but it looks wonderful!
Linda Petteys
August 10, 2013 at 2:04 pmMy husbands (and mine too) favorite dessert is strawberry rhubarb pie. I have always loved rhubarb – I have good memories of pulling it from the ground at my grandparents home when I was a young child and biting into it and experiencing that love/hate feeling! This looks like a quicker way to get that wonderful flavor.
Alis
June 3, 2014 at 9:23 amThis is the second rhubarb recipe I have come across lately, so now I really just want some rhubarb. I’ll definitely be pinning this in a moment. Rhubarb always reminds me of my mom because she used to cook with it a lot when I was little because we grew it in our garden. I haven’t had it in years. This recipe sounds great! I’ll have to make it for her.
Robin (Masshole Mommy)
June 3, 2014 at 9:18 amThat looks delicious!! Can you believe that I have never tried a Rhubarb before, though? I need to get on that.
Louida
June 3, 2014 at 9:27 amI have never tried this before but it looks really good. Thanks for the recipe! Looks like a great desert for the Summer!
Anna
June 3, 2014 at 1:28 pmI’ve never had rhubarb before (to my knowledge). This looks like a yummy way to start.
Kungphoo
June 3, 2014 at 2:03 pmEasy recipe and it looks so good! I like cakes like this..
Keikilani
June 3, 2014 at 4:05 pmThis looks so easy and yummy! I am gathering good strawberry recipes to use… I found a really great place to buy strawberries in bulk! This dump cake is making the list!!!
Laura (Lauras Little House Tips)
June 3, 2014 at 7:54 pmThis is such a nice recipe. I always forget Rhubarb. Had so much of it as a child I block it out but I love it with Strawberry. It completely changes the bitterness. Thank you for sharing 🙂
Elayna Fernandez ~ The Positive MOM
June 3, 2014 at 5:56 pmI never heard of Rhubarb until my hubby said he absolutely loved it and wanted me to taste it. He went crazy seeing that they had it at Whole Foods. He was born in Oregon where it was common but here in Texas not so much. I’ll have to surprise him and make him this dessert. Thank you!
Liz Mays
June 3, 2014 at 10:45 pmIt’s so hard to find rhubarb down here. We had plenty of it in Michigan. I miss it so much and this looks great. Pinning!
Kero Pinkihan
June 4, 2014 at 1:30 amgooey yummy and refreshing! loev the simple recipe. i can follow this and will sure to try come weekend
Dawn @ Pin-n-Tell
June 4, 2014 at 10:02 amOh, WOW Amber! This recipe looks so tasty 🙂 I need to try this. I love Strawberry-Rhubarb pies and also the ease of dump cakes. This is the perfect combo.. I’m so pinning this!
Esther
June 4, 2014 at 6:13 pmWe used to have a Rhubarb plant in our yard when I was younger and my mom would make all kinds of things with it. Brings back memories! These recipes look delicious! I am going to try them out! I am sure my family will love them!
Ferryal
March 21, 2015 at 5:36 amCan I use only strawberries, so 8 cups of them?
Amber Edwards
March 23, 2015 at 7:59 amYes, you can omit the rhubarb if you don’t have any. just use 8 cups strawberries instead. 🙂 Good luck!
Kathleen Merkin
November 18, 2016 at 7:47 pmHelp! Can I make this the day before we expect to serve it? Thinking about using it for a dessert on Thanksgiving.
Amber
November 18, 2016 at 8:27 pmYES!!!
While most people love to serve it hot, I actually prefer it cooled. The filling has a chance to thicken up and the flavors blend more. I personally think it is better the next day. You’ll probably want to store it in the fridge overnight. But if you want it warm, you can toss it in the oven on a low temp to warm it a few minutes. Or each person can each warm their own piece personally in the microwave if they prefer it warm.
Ann Brown
May 20, 2017 at 7:28 amSince I’m the only one in my house that likes rhubarb, I cut recipe in half, wonderfull. The extra sauce I turned into topping for cake.
Pat
May 22, 2017 at 12:52 pmCan you use frozen strawberries?
Amber
May 22, 2017 at 2:17 pmYou can but they have to be thawed and drained first.
Claudia Petrin
June 26, 2017 at 12:04 pmLove the dump cake recipe.. I’ve made strawberry n rhubarb sauce. Try it. Just add some sugar n tapioca to thicken.cook on med heat.
Karen L Mitchell
June 28, 2017 at 6:26 pmHas anyone tried this yet?
José
July 25, 2017 at 4:34 pmWhat!! I take less than 10 minutes to hand chop a pound of rhubarb. It does take a very sharp chef’s knife. I just make a lengthwise cut if it’s too thick, then line three or four stalks along side each other and zip right through them. This recipe looks great and I can’t wait to try it.