If you’re in the mood for a delicious, homemade dessert that’s both easy to make and sure to impress, look no further than this Almond-Rhubarb “From Scratch” Dump Cake. This recipe combines the tartness of rhubarb with the nuttiness of almonds to create a delightful treat that’s perfect for any occasion. Unlike traditional dump cakes that use pre-packaged cake mixes, this recipe is entirely made from scratch, ensuring a fresh and flavorful dessert.
Ingredients
For the Filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 cup water
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 teaspoon almond extract
- 2 large eggs
For the Topping:
- 1/2 cup sliced almonds
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
Step 1: Prepare the Rhubarb Filling
- Preheat your oven: Start by preheating your oven to 350°F (175°C).
- Prepare the rhubarb: Wash and chop the rhubarb into small, bite-sized pieces. You will need about 4 cups of chopped rhubarb.
- Cook the filling: In a medium saucepan, combine the rhubarb, 1 cup of granulated sugar, vanilla extract, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb becomes tender, about 10 minutes. Remove from heat and set aside.
Step 2: Make the Cake Batter
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the melted butter, buttermilk, almond extract, and eggs until well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 3: Assemble the Cake
- Prepare the baking dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Layer the ingredients: Pour the rhubarb filling into the bottom of the prepared baking dish. Spread it out evenly. Then, pour the cake batter over the rhubarb filling, spreading it out evenly with a spatula.
- Add the topping: Sprinkle the sliced almonds evenly over the top of the batter. Dot the top with pieces of the cold butter. Finally, sprinkle the remaining 1/4 cup of granulated sugar over the top.
Step 4: Bake the Cake
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the baking dish on a wire rack for at least 15 minutes before serving.
Serving Suggestions
This Almond-Rhubarb Dump Cake is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm, tart rhubarb filling with the sweet, nutty cake is simply irresistible.
Tips for Success
- Fresh vs. Frozen Rhubarb: While fresh rhubarb is ideal for this recipe, you can also use frozen rhubarb. If using frozen, be sure to thaw and drain it thoroughly before cooking to avoid excess moisture in the filling.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Adjusting Sweetness: The tartness of rhubarb can vary, so feel free to adjust the amount of sugar in the filling to suit your taste.
- Almond Flavor: For an extra boost of almond flavor, you can add a few drops of almond extract to the rhubarb filling or sprinkle some toasted almond slices on top of the finished cake before serving.
The Versatility of Dump Cakes
Dump cakes are known for their simplicity and versatility. While this Almond-Rhubarb Dump Cake is a standout on its own, you can easily adapt the recipe to include other fruits or flavorings. Here are a few ideas to inspire you:
- Strawberry-Rhubarb: Add 2 cups of chopped strawberries to the rhubarb filling for a classic flavor combination.
- Peach-Blueberry: Substitute the rhubarb with 4 cups of sliced peaches and 1 cup of blueberries for a summer twist.
- Apple-Cinnamon: Replace the rhubarb with 4 cups of sliced apples and add 1 teaspoon of ground cinnamon to the filling for a cozy, autumnal dessert.
Nutritional Information
While this Almond-Rhubarb Dump Cake is a delicious treat, it’s also good to be aware of its nutritional content. Here’s an approximate breakdown per serving (based on 12 servings):
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 210mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Storing and Reheating
If you have leftovers (which is unlikely, given how delicious this cake is!), you can store them in the refrigerator for up to 3 days. Here’s how to store and reheat your cake:
- Storing: Cover the baking dish with plastic wrap or transfer the cake to an airtight container.
- Reheating: To reheat, place individual servings in the microwave for 20-30 seconds or reheat the entire dish in a 350°F (175°C) oven for 10-15 minutes, until warmed through.
Conclusion
The Almond-Rhubarb “From Scratch” Dump Cake is a perfect example of how simple ingredients can come together to create something truly special. Whether you’re looking for an easy dessert to make for a family gathering or a comforting treat to enjoy at home, this recipe is sure to satisfy. By making it from scratch, you get to enjoy the freshest flavors and a sense of accomplishment that comes with homemade baking.
Give this recipe a try, and don’t be afraid to experiment with different fruit and nut combinations. Happy baking!
