Easy Strawberry Rhubarb Dump Cake Crisp

This easy strawberry rhubarb dump cake crisp is the kind of dessert you make when you want something warm, fruity, and homemade-tasting without fussing over a pie crust.

It starts with frozen strawberry rhubarb fruit, a little sugar and cornstarch, then gets topped with yellow cake mix and melted butter. As it bakes, the fruit turns bubbly and sweet-tart, while the cake mix topping becomes golden, buttery, and crisp around the edges.

Is it a dump cake? A crisp? A crumble? Honestly, it lands somewhere deliciously in the middle — which is why I like to call it a dump cake crisp. It has the easy cake mix shortcut of a dump cake, but it serves up more like a cozy fruit crisp.

Serve it warm with whipped cream or vanilla ice cream, and you’ve got a simple 9×13 dessert that’s perfect for Sunday supper, potlucks, backyard BBQs, or any time rhubarb is calling your name.

Is this a dump cake, crisp, or crumble?

This recipe is a little bit of all three, but the best description is strawberry rhubarb dump cake crisp.

A traditional crisp usually has an oat or streusel-style topping. A crumble is similar, often without oats. A dump cake is usually made by layering fruit, dry cake mix, and butter in a baking dish.

This recipe uses the easy cake mix method, but the finished dessert has more of a crisp-like topping and a spoonable fruit filling. So if you’ve been looking for a strawberry rhubarb crisp with cake mix, this is the one.

Why You’ll Love this Strawberry Rhubarb Dump Cake Crisp

This is one of those easy desserts that feels like you did more work than you actually did.

You’ll love it because:

It uses frozen strawberry rhubarb mix, so there’s very little prep.

It’s made in a 9×13 pan, which makes it perfect for feeding a family or taking to a potluck.

The yellow cake mix topping bakes up buttery, sweet, and crisp.

The strawberry rhubarb filling gives you that perfect mix of sweet and tart.

Ingredients

With just a handful of simple ingredients, you’ll have your very own Strawberry Rhubarb Dump Cake Crisp in no time:

• Frozen Strawberry Rhubarb Mix: Hopefully, your nearest supermarket has a bag. Feel free to use fresh strawberries and rhubarb if you don’t mind the prep. 
• Sugar: Added to sweeten things up! It balances the tart rhubarb and highlights the strawberries.
• Corn Starch: Our little thickening agent. A dash of this ensures the filling isn’t too runny.
• Yellow Cake Mix: Convenience in a box! Not only does this save time, but it adds a rich, buttery flavor to our crumble topping. I like to use Betty Crocker’s Yellow Cake Mix. 
• Butter: The binder and the flavor enhancer! Melted and mixed with the cake mix, it creates that crumbly crisp topping we all love.

How to make Strawberry Rhubarb Dump Cake Crisp

Follow these simple instructions to make this easy dessert. For more help, check the recipe card below.

1. Preheat the oven to 350°F.
2. In a large bowl, combine frozen fruit, sugar, and cornstarch.
3. In another bowl, mix cake mix and melted butter, then crumble the mixture with your fingers.
4. Layer the fruit mixture at the bottom of a 9×13 baking dish.
5. Evenly sprinkle the crumbled cake mix over the fruit, making sure to cover all corners.
6. Bake for 35-45 minutes until golden brown.
7. Serve warm, topped with whipped cream or vanilla ice cream.

And there you have it! Your delicious Strawberry Rhubarb Crisp is ready to be devoured. Enjoy!

Expert Strawberry Rhubarb Dump Cake Crisp tips

Frozen fruit for a perfect filling

For this recipe, and many of the pies I make (with the exception of my Cherry Pie), I always bake with the fruit still frozen. There is more liquid this way, and that’s perfect for this crumble recipe. 

You’ll find frozen fruit blends in the grocery store, including the strawberry rhubarb mix we’re using here – It’s perfect every time.  

Just note, when using frozen fruit, letting the fruit rest in the cornstarch mixture and allowing the crumble to set after baking are key steps for a perfect texture.

Watch this video about making fruit pies to learn more!

How to get a crisp cake mix topping

The trick to getting a golden, crumbly topping is to work the melted butter through the cake mix before sprinkling it over the fruit. This helps prevent dry patches of cake mix and gives the topping a more even, buttery texture.

Be sure to spread the topping right into the corners of the pan so every scoop has a little fruit and a little crunch.

How to serve

When it comes to serving Strawberry Rhubarb Dump Cake Crisp, you have lots of options! Fresh out of the oven, it’s divine when served warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. 

For a lighter touch, a little bit of cold cream or even a spoonful of yogurt can do wonders. For some extra decadence, how about some caramel sauce or even maple syrup on top?

How to store

Fridge

To store your Strawberry Rhubarb Crisp, follow these instructions. Once it’s cooled to room temperature, cover it with plastic wrap or transfer it to an airtight container. You can keep it in the fridge for up to 5 days. 

To reheat, just pop it in the oven at 350°F for about 10 minutes, or give it a quick zap in the microwave.

Freezer

Wouldn’t you love to be able to freeze the leftovers (if there are any!) to have mini delicious desserts throughout the week? You’re in luck! This crumble freezes well. 

Just portion it out into individual servings, wrap them tightly in plastic wrap, and then place them in a zip-top freezer bag. 

They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat as above.

Helpful Information

Crumbles, crisps, or cobblers – what’s the difference? 

Crisps, cobblers, grunts, buckles and pandowdies are all Americana recipes – thank your ancestors for these delightful desserts.

As we’ve already discussed, crisps and crumbles are pretty similar. Both involve a fruit filling and a crumbly topping. The main differences are the ingredients used in the topping, like oatmeal in crisps or cake mix in crumbles.

Cobblers are closely related to crumbles and crisps but feature a biscuit-like topping that appears ‘cobbled’—hence the name. They’re baked in the oven just like their crumble and crisp cousins.

A pandowdy is like a lazy form of pie. The crust is spooned onto the fruit and then mixed—or ‘dowdied’—together before baking.

Can I make strawberry rhubarb dump cake crisp ahead of time?

Yes. You can bake it earlier in the day and reheat individual servings, or warm the whole pan in a 300°F oven until heated through.

Do I need to thaw the frozen fruit first?

Not at all. Use the frozen fruit straight from the freezer. Just mix it with the sugar and cornstarch before adding it to the baking dish.

Can I use fresh strawberries and rhubarb?

You can! Use the same amount of fruit, about 8 cups total. Fresh fruit may bake a little faster and may release slightly less liquid than frozen fruit.

Why is my filling runny?

Sometimes your crisp didn’t bake long enough, didn’t rest after baking, or maybe the fruit released extra juice. The best way to avoid runny fruit fillings any time is to make sure the filling is bubbling around the edges before removing it from the oven.

Can I use white cake mix instead of yellow cake mix?

Absolutely. Yellow cake mix gives a buttery flavour, but white cake mix will also work.

Is this the same as strawberry rhubarb dump cake?

Almost. It uses the same basic idea — fruit, cake mix, and butter — but because the cake mix and butter are worked together before baking, the topping is more crumbly and crisp.

Where did I get my inspiration for this recipe?

I wanted to make an easy strawberry rhubarb dessert that had all the sweet-tart flavour of a homemade crisp, but without the extra steps. Using cake mix for the topping keeps things simple, while the fruit bakes up warm and bubbly underneath. It’s part dump cake, part crisp, and completely delicious with a scoop of ice cream.

You might also like…

Looking for more strawberry desserts? Next time try another of our favorites:

Final thoughts

So what do you think — is this a strawberry rhubarb dump cake crisp or a strawberry rhubarb crumble?

Either way, it’s one of those easy, old-fashioned desserts that always feels right at home on the table. The fruit is sweet and tart, the topping is golden and buttery, and it’s just about perfect with a scoop of vanilla ice cream.

This is a lovely recipe to make for a family supper, a backyard BBQ, or anytime you want a simple strawberry rhubarb dessert without rolling out pie dough.

Thanks so much for being here and baking along with me. I’m so glad you’re part of the Pie Lady Bakes community, where we share easy, homemade desserts that remind us of the ones our moms and grandmas used to make.

See you soon!

Grandma Judy

★★★★★ 

If you’ve made this delicious Strawberry Rhubarb Dump Cake Crisp, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!

★★★★★ 

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