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Easy Rhubarb Dump Cake Recipe with Buttery Crisp Topping for Perfect Dessert

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A quick and easy rhubarb dump cake featuring a tangy rhubarb filling and a buttery, crisp topping. Perfect for last-minute desserts and seasonal celebrations.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces (about 480 grams / 1 lb 1 oz)
  • 1 cup granulated sugar (200 grams / 7 oz) – adjust to taste depending on rhubarb tartness
  • 2 tablespoons cornstarch (16 grams / 0.6 oz) – to thicken the filling
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120 grams / 4.2 oz)
  • 1 cup granulated sugar (200 grams / 7 oz)
  • 1/2 cup unsalted butter (113 grams / 4 oz), melted and slightly cooled
  • 1/2 teaspoon ground cinnamon (optional)
  • A pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 4 cups of chopped rhubarb with 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Stir gently until the rhubarb is evenly coated.
  3. Pour the rhubarb mixture into your 9×13 inch baking dish, spreading it out evenly.
  4. In another bowl, whisk together 1 cup flour, 1 cup sugar, 1/2 teaspoon cinnamon (if using), and a pinch of salt.
  5. Slowly pour in 1/2 cup melted butter while stirring until the mixture is crumbly but clumps together slightly when pressed.
  6. Sprinkle the topping evenly over the rhubarb filling without pressing it down.
  7. Bake for 45 to 50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. Check at 40 minutes and cover loosely with foil if topping browns too quickly.
  8. Remove from oven and let cool for 15-20 minutes to allow the filling to set.
  9. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

If rhubarb is very tart, add an extra tablespoon of sugar to the filling. Melt butter slowly and let cool slightly before mixing with dry ingredients to avoid affecting topping texture. Let cake cool after baking to prevent runny filling. Cover with foil if topping browns too fast. Frozen rhubarb can be used if thawed and drained. Cornstarch can be substituted with arrowroot or tapioca starch.

Nutrition

Keywords: rhubarb dump cake, easy dessert, buttery crisp topping, quick rhubarb dessert, spring dessert, gluten-free option, vegan adaptation

Find it online: https://gleamgulp.com/easy-rhubarb-dump-cake-recipe-with-buttery-crisp-topping-for-perfect-dessert/