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–+ servings
Delicious rhubarb dump cake topped with almond streusel on a plate

Easy Creamy Rhubarb Dump Cake with Almond Streusel Topping

A delightful dessert that combines the tartness of rhubarb with a creamy filling and a crunchy almond streusel topping, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Filling

  • 4 cups chopped rhubarb fresh or frozen
  • 1 cup sugar white granulated or a mix of white and brown
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract

Cake Layer

  • 1 box yellow cake mix (about 15.25 oz / 432g)
  • 1 cup butter melted, unsalted

Almond Streusel Topping

  • 1 cup sliced almonds toasted lightly
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
  • In a medium bowl, combine the chopped rhubarb and sugar. Let it sit for 5-10 minutes to draw out the juices.
  • In a separate bowl, beat the softened cream cheese, vanilla extract, and about 1/4 cup (50g) of sugar until smooth and creamy.
  • Gently fold the cream cheese mixture into the rhubarb and sugar mixture until creamy and spreadable.
  • Spread the rhubarb and cream cheese mixture evenly into the greased baking pan.

Assembly

  • Sprinkle the dry yellow cake mix evenly over the rhubarb layer without stirring.
  • Pour the melted butter evenly over the cake mix, covering as much surface as possible.
  • Toast the sliced almonds lightly in a dry skillet over medium heat for 3-4 minutes until fragrant and golden (optional).
  • Combine toasted almonds, brown sugar, and cinnamon in a small bowl.
  • Sprinkle the almond streusel evenly over the top of the cake.

Baking

  • Bake for 45-50 minutes until the top is golden and slightly crisp and the filling bubbles gently around the edges.

Cooling

  • Let the cake cool for at least 20 minutes before serving to allow the layers to set.

Notes

This cake is delightful when served warm, possibly with whipped cream or vanilla ice cream. Store in an airtight container in the refrigerator for up to a week or freeze individual portions.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 27g
Keyword Almond Topping, Cream Cheese Cake, Dump Cake, Rhubarb Dessert
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