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A white plate with a helping of strawberry rhubarb dump cake and a fork. Text overlay says, "Strawberry Rhubarb Dump Cake Real Food Style: Homemade Cake Mix & No Jello".

Strawberry Rhubarb Dump Cake without Jello

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12
Author: MelissaKNorris
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  • 4 cups diced rhubarb
  • 1 and 1/2 cups sliced strawberries
  • 1/4 to 1/2 cup sugar I use raw organic cane sugar
  • 1 scoop 2 and 1/2 teaspoons gelatin I use this brand of gelatin that's from grass fed cattle and no fillers
  • 1 cup cold water
  • Homemade Cake Mix
  • 1 and 1/2 cups all purpose flour we'll turn it into cake flour below
  • 3 Tablespoons organic non-GMO corn starch use 2 Tablespoons in the bottom of your cup, then spoon full with flour, use 1 Tablespoon for the 1/2 cup
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees Fahrenheit. Place rhubarb and sliced strawberries in pan, sprinkle sugar over it, then evenly sprinkle the gelatin over top.
  • Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour your 1 cup water over all of this and dot with 3 tablespoons chopped butter. Don’t stir!
  • Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream. My husband says the rhubarb counts as a vegetable and eats it for breakfast, too.