This rhubarb dump cake is the kind of thing my Nana Pat would slide into the oven on those in-between days, when the sky couldn’t decide between rain or sunshine and everyone drifted toward the kitchen looking for something warm and cozy. It’s as simple as they come—rhubarb pie filling, a box of yellow cake mix, and a good dose of butter—but it bakes up into a bubbling pink filling with a crisp, buttery top that feels like a hug in a pan. This is old-fashioned Midwestern comfort, the sort of pantry dessert you can throw together when the weather (and your energy) can’t make up its mind.
Serve this rhubarb dump cake warm right out of the glass baking dish, when the edges are still bubbling and the topping is golden and crisp. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream melts down into the tart rhubarb and buttery crumbs in the nicest way. It pairs well with a simple cup of coffee or hot tea on a gray afternoon, or a small glass of cold milk for the kids. If you’re serving it after Sunday supper, keep the rest of the meal simple—maybe a roast chicken or meatloaf and some buttered peas—so this cozy dessert can be the star.
Rhubarb Dump Cake
Servings: 8-10
