How To make Rhubarb Dump Cake

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Rhubarb Dump Cake

Super quick and refreshing Rhubarb Dump Cake Recipe is an easy dessert with delicious flavors. Forget yellow cake mix, jello, or frozen rhubarb. Our recipe uses fresh ingredients and almond flour only.
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INGREDIENTS

1 Rhubarb - 4 long streaks
7 Eggs
10 Tablespoons (100 grams) Sweetener
10 Tablespoons (100 grams) Almond Flour
2 teaspoons Baking powder
2 Tablespoons Oil
4 Tablespoon ( 40 grams) Cocoa

INSTRUCTIONS

Get all of the ingredients together. I have picked a greener rhubarb as I love the lemony flavor it gives the cake. Because of trying to reduce carbs, I have used sweetener and almond flour. At the same time, preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Fully clean and cut your rhubarb. Peel the outer layer of the rhubarb and cut streaks into small pieces.
Using a kitchen machine, whip up egg whites until stiff peaks form and set aside.
Next, mix egg yolks together with sweetener until all is combined and light yellow mixture forms.
Add almond flour and oil individually, and pour the water and cocoa powder. Mix fully. Oil can be exchanged with melted butter.
Take out the chocolate mixture and add your egg whites fluff. Using a spatula, gently blend the egg whites into the chocolate mixture. This will give the cake lift and fluffiness while baking.
As the last step, it is time to layer and bake. Onto the bottom of the baking dish, sprinkle a bit of sweetener. Layer the rhubarb in the bottom evenly. Sprinkle once again sugar over the rhubarb. Gently pour all of the cake mixes over the fruits. Spread the top of the rhubarb mixture using a spatula evenly to cover all fruits. Place into the oven and bake for 30 to 35 minutes.

NOTES

Use fresh rhubarb: Fresh rhubarb will give your cake a better flavor and texture than frozen.
Adjust the sweetness: Depending on your taste and the sweetness of your rhubarb, you may want to adjust the amount of sugar in the recipe and use less sugar or more.
Use almond flour: Almond flour gives the cake layer a healthier option with a nutty flavor and a light, crumbly texture. It is also an excellent gluten-free option.
Don't overmix: Be careful not to overmix the cake layer, as this can cause it to become dense and tough.
Add flavorings: You can add vanilla extract, cinnamon, or other spices to the cake layer or fruit mixture to give your cake extra flavor.
Use a baking dish with high sides: The fruit mixture will bubble and rise as it bakes, so use a baking dish with high sides to prevent any spills or overflow.


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Cobbler Recipe Easy Rhubarb Cobbler Dump Cake

This Cobbler Recipe is sure to please the crowd and can be enjoyed in the winter with custard or in the summer with ice cream. It sure is an Easy Rhubarb cobbler dump cake that can be altered with the type of fruit your family enjoys most and make any fruit cobbler you desire. There is no simpler cobbler and it is made from scratch and not out of a box. Most of the ingredients are probably already in your pantry, so just add the fruit and you have a quick and easy cobbler recipe that you can enjoy any day of the week.

Ingredients for this Rhubarb cobbler Dump cake
150 grams caster sugar ( 2/3 cup)
2 tbsp cornflour or maizena
600 grams rhubarb ( 6 cups)
1 tbsp cold water
15 grams unsalted butter ( 1-2 tbs)
1 tsp cinnamon

For the dump cake rhubarb cobbler Topping
125 grams Plain or all purpose flour (1 cup)
1 tbs caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
50 grams butter ( 1/4 cup)
50 mls milk (1/4 cup)
1 tbsp sugar
1 whole egg

cook for 20-25 mins in preheated oven 200c if fan 180c gas mark 6 or 400f

Rhubarb cobbler base

1.in a saucepan place the rhubarb. mix the cornflour and water to a paste add to the pot with the rhubarb and add the first amount of sugar 150 grams/2/3 cup. Heat for about 1 minute until the sugar has dissolved and the rhubarb is coated in the mixture

For the Rhubarb cobbler Topping
2. In a bowl sift together the flour, 1 tbsp sugar, the baking powder, salt and 1/2 tsp cinnamon until resembling bread crumbs.
3. In a jug mix the milk the egg and then add to the dry ingredients stir only till mixed

Place the rhubarb in a 23 cm square dish and sprinkle with cinnamon, then dot with the butter 15 grams /1-2 tbs and drop spoonfuls of the cobbler mixture on top.

Bake in the oven for approx 20-25 mins until light brown.