This slow cooker 4-ingredient Amish rhubarb dump cake is the kind of easy spring dessert I lean on when our rhubarb patch is going wild and I don’t have time for fussy baking. It’s inspired by those simple Amish-style pantry desserts that let a few basic ingredients shine. You just scatter yellow cake mix over chopped fresh rhubarb, add a couple of fridge staples, and let the slow cooker do the work. The result is a cozy, sweet-tart treat that makes the whole house smell like home and always gets a yes from my family.
We like to serve this warm right out of the slow cooker, spooned into bowls. A scoop of vanilla ice cream or a dollop of whipped cream melts down into the soft cake and saucy rhubarb, making it extra comforting. If you’re serving a bigger crowd, pair it with coffee or hot tea after a simple weeknight dinner or a Sunday pot roast. Leftovers are lovely chilled the next day, almost like a soft rhubarb pudding, and can be brightened up with a spoonful of plain yogurt for a not-too-sweet breakfast treat.
Slow Cooker 4-Ingredient Amish Rhubarb Dump CakeServings: 8
Ingredients
6 cups chopped fresh rhubarb (about 1 1/2 pounds, trimmed)
1 cup granulated sugar
1 box (15.25 ounces) yellow cake mix (dry, unprepared)
1/2 cup (1 stick) unsalted butter, melted
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin swipe of butter to help prevent sticking.
Rinse and trim the rhubarb, then chop it into 1/2-inch pieces. Measure out 6 cups and scatter the chopped fresh rhubarb evenly over the bottom of the slow cooker.
Sprinkle the granulated sugar evenly over the rhubarb so it’s fairly well covered. This helps draw out the juices and balance the tartness.
Open the box of yellow cake mix and, using your hands, scatter the dry mix evenly over the sugared rhubarb. Aim for an even layer, breaking up any big clumps with your fingers so it covers the rhubarb as much as possible.
Slowly drizzle the melted butter evenly over the top of the dry cake mix, trying to moisten as much of the surface as you can. It’s okay if a few dry spots remain; the rhubarb juices will help hydrate the mix as it cooks.
Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the top is mostly set, the edges are golden, and the rhubarb is bubbling around the sides.
Turn off the slow cooker and let the dump cake rest, uncovered, for about 15 minutes to thicken slightly. The texture will be soft and spoonable, with pockets of tender cake and saucy rhubarb underneath.
Spoon warm rhubarb dump cake into bowls and serve as-is or topped with vanilla ice cream or whipped cream.
Variations & Tips
If your rhubarb is extra tart or you know your family prefers sweeter desserts, increase the granulated sugar to 1 1/4 cups. For a slightly lighter dessert, you can reduce the sugar to 3/4 cup and use only 6 tablespoons of melted butter; the texture will be a bit less rich but still comforting. A teaspoon of vanilla extract stirred into the melted butter before drizzling adds a soft, bakery-style flavor. If you have kids who are wary of “stringy” textures, chop the rhubarb smaller (about 1/4 inch) so it melts into the sauce more. You can also mix in 1 cup of sliced strawberries with the rhubarb for a sweeter, more familiar flavor that picky eaters often like. To add a little crunch, sprinkle 1/2 cup of chopped pecans or walnuts over the dry cake mix before adding the butter. This recipe works best with fresh rhubarb, but if you only have frozen, thaw it completely, drain off most of the liquid, then proceed as written, knowing the finished dessert may be a bit saucier. Leftovers keep well in the fridge for up to 3 days; rewarm individual portions in the microwave or enjoy chilled.
