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Easy Strawberry Rhubarb Dump Cake Recipe with Buttery Oat Crumble for Perfect Dessert

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A quick and easy dump cake combining sweet strawberries and tart rhubarb with a buttery oat crumble topping, perfect for seasonal gatherings and simple desserts.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and halved (about 600g)
  • 3 cups fresh rhubarb, chopped into 1/2-inch pieces (about 450g)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup unsalted butter, melted (115g)
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, gently toss together the halved strawberries, chopped rhubarb, granulated sugar, lemon juice, vanilla extract, and cinnamon if using. Avoid mashing the fruit.
  3. Transfer the fruit mixture evenly into the prepared baking dish, spreading it out uniformly.
  4. In a separate bowl, combine the rolled oats, all-purpose flour, and brown sugar. Pour the melted butter over the dry ingredients and sprinkle in the salt. Mix with a fork or fingers until the oats are coated and the mixture holds together loosely.
  5. Evenly sprinkle the oat crumble topping over the fruit layer without pressing it down.
  6. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and the fruit filling is bubbling around the edges. If the topping browns too quickly, tent with foil halfway through baking.
  7. Let the cake cool slightly for at least 10 minutes before serving.

Notes

If the crumble browns too quickly, tent the dish with foil halfway through baking. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For vegan, use plant-based butter and coconut sugar. Frozen fruit can be used but increase baking time slightly. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Keywords: strawberry rhubarb dump cake, easy dessert, oat crumble topping, quick dessert, seasonal dessert, summer dessert, rhubarb dessert

Find it online: https://milacook.com/easy-strawberry-rhubarb-dump-cake-recipe-with-buttery-oat-crumble-for-perfect-dessert/