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Wholesome No Sugar Rhubarb Dump Cake: Best Easy Recipe

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A simple, wholesome dump cake made with tart rhubarb and sweetened naturally with honey or maple syrup. No refined sugar, five minutes of prep, and a tender, buttery topping make this an easy, feel-good dessert.

Ingredients

Scale
  • 4 cups fresh or frozen rhubarb, chopped into ½-inch pieces
  • ⅓ cup honey or maple syrup
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • ¾ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Prepare the rhubarb: If using fresh, wash, trim, and chop into ½-inch pieces. If using frozen, use straight from the bag. Toss rhubarb with ⅓ cup honey or maple syrup and let sit for 5-10 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
  4. Cut in butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut butter into flour until it resembles coarse sand with a few pea-sized butter pieces.
  5. Add milk and vanilla: Pour milk and vanilla extract into the flour-butter mixture. Stir gently with a fork or spatula until just combined. Batter will be thick and shaggy.
  6. Layer rhubarb: Spread honey-coated rhubarb evenly across the bottom of the prepared baking dish.
  7. Add topping: Drop spoonfuls of batter over the rhubarb. Gently spread into an even layer without pressing down.
  8. Bake: Place dish on middle rack and bake for 40-45 minutes, until top is golden brown and rhubarb is bubbling around edges. A toothpick inserted into cake layer should come out clean or with moist crumbs.
  9. Cool: Let cake cool in dish for at least 10 minutes before serving.

Notes

Cold butter is essential for a tender topping. If using frozen rhubarb, do not thaw first. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, use melted coconut oil (added cold) and plant-based milk. If top browns too quickly, tent with foil for last 10 minutes. Leftovers keep in refrigerator for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: rhubarb dump cake, no sugar dessert, easy rhubarb recipe, healthy dessert, honey sweetened, spring dessert, gluten-free option, vegan option

Find it online: https://bouncybowl.com/wholesome-no-sugar-rhubarb-dump-cake-best-easy-recipe/