Name: Rhubarb Ricotta Dump Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups rhubarb, chopped; 1 cup ricotta cheese; 1 cup sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup milk; ½ cup butter, melted

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I can still smell the lemon-sugar dusting that used to float through my mama’s kitchen when she cooled pies on the windowsill. A handful of rhubarb stalks from the neighbor’s patch, a bowl of ricotta left from Sunday brunch those little, mismatched bits of pantry life turned into the kind of dessert that wrapped the whole family in a warm, sticky hug. I make this dish the way I learned from years of weeknight cooking: simple, forgiving, and comforting.

I’m a home cook from Louisville who loves real, cozy food that feeds people you love. I grew up stirring beside my mom, flipping through dog-eared church cookbooks and scribbling notes in the margins. That old-school, practical approach shaped my recipes: clear steps, modest ingredients, and a focus on family-friendly flavors.

I call my kitchen Gemmir Kitchen, and I test everything in a busy weeknight household no gadgets required, and everything works when life gets hectic. I favor pork-free dishes and rely on ingredients you can find at any grocery store. Comfort made simple sits at the center of every recipe I write, and this Rhubarb Ricotta Dump Cake fits that philosophy perfectly: it’s nostalgic, forgiving, and quick enough for a weeknight yet pretty enough for company. If you enjoy ricotta in tender cakes, you might also like my almond lemon ricotta cake with lemon glaze for another bright, family-friendly dessert: almond lemon ricotta cake with lemon glaze.

Why this recipe works

I love the Rhubarb Ricotta Dump Cake because it pairs tangy rhubarb with creamy ricotta in a way that feels both rustic and refined. The acidity of the rhubarb cuts through the richness of the ricotta, and the simple batter bakes up tender and slightly custardy. This recipe relies on technique more than fuss: gentle folding keeps the ricotta from breaking down completely, and the bake time lets the rhubarb soften without turning to mush. The result gives you bright pink pockets of fruit in a golden, tender cake that slices cleanly if you let it rest a bit.

This cake shines because it doesn’t require separate layers or complicated steps. You mix fruit and cheese, stir up the batter, and bake. That ease makes it perfect for busy home cooks who want something special without a lot of measuring or heavy cleanup. The Rhubarb Ricotta Dump Cake also performs well across a range of ovens and mixing bowls it’s forgiving if you overmix a touch or if your rhubarb varies in tartness. If your rhubarb runs extra tart, a sprinkle more sugar smooths the edge without flattening the flavor.

I aim to keep my recipes practical, so I test them in a real kitchen where dinners get made after piano lessons or soccer practice. This cake transfers well from a weeknight dessert to a potluck centerpiece. It holds its shape for slices and warms up nicely the next day. The balance of textures the soft, creamy ricotta, the jammy rhubarb, and the tender cake crumb gives each bite a little surprise. That’s why the Rhubarb Ricotta Dump Cake belongs in the rotation of any home cook who loves simple, seasonal sweets.

How this recipe comes together

This cake comes together with a rhythm that feels familiar: whisk, fold, pour, and bake. You start by mixing the rhubarb with ricotta and sugar so the fruit starts to release its juices and the ricotta spreads through the mixture. In a separate bowl, combine the dry ingredients and then gently add them to the wet base. That gentle folding keeps the texture light while letting the ricotta remain a bit silky rather than fully incorporated. Adding milk and melted butter last thins the batter to the perfect pourable consistency.

I often make this Rhubarb Ricotta Dump Cake when I find a bunch of rhubarb at the farmers’ market. It’s fast enough that I can toss it together before dinner and have a fresh dessert after the kids are bathed and stories are read. The oven does the heavy lifting: as it bakes, steam from the fruit helps set the cake into a soft, custard-like center while the edges develop a mild golden crust. Letting the cake rest for 10 to 15 minutes after baking helps it finish setting so you get neat slices.

If you want to adapt the rhythm, swap some whole milk for buttermilk for tang, or add a teaspoon of almond extract for a nutty lift. You can also stir in a handful of chopped nuts or a splash of orange zest with the rhubarb for seasonal variety. The steps stay the same, and the Rhubarb Ricotta Dump Cake still comes together easily even with small tweaks. Keep a simple spatula and a trusty 8- or 9-inch baking dish on standby this recipe loves practical tools and honest effort.

Ingredients

2 cups rhubarb, chopped
1 cup ricotta cheese
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
½ cup butter, melted

Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a mixing bowl, combine chopped rhubarb, ricotta cheese, sugar, and vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture and gently fold until mostly combined.
Gradually add milk and melted butter, mixing until just combined and smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 45–50 minutes or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
Allow the Rhubarb Ricotta Dump Cake to cool slightly before serving so it sets up for cleaner slices.

Serving ideas

When the Rhubarb Ricotta Dump Cake comes out warm from the oven, it sings with simple accompaniments. A scoop of vanilla ice cream melts into the warm cake and brings a cool creaminess that complements the tangy fruit. For a lighter touch, spoon plain Greek yogurt or a dollop of whipped ricotta over each slice; the ricotta echoes the cake’s filling and keeps the dessert feeling homey and not too sweet. Fresh berries on the side add a color-popping, tart contrast that looks lovely when you serve family after Sunday supper.

I like to dust the top with a little powdered sugar and garnish with a few thin rhubarb ribbons for the table. For gatherings, serve warm slices on dessert plates and let guests add toppings from a small station: honey, toasted almonds, or a spoonful of lemon curd all work well. If you prefer a more pronounced glaze, whisk a bit of powdered sugar with lemon juice and drizzle it sparingly over the cooled cake. That brightens the flavors and gives each bite a glossy finish.

Leftovers taste lovely the next day cold from the fridge or gently warmed in a low oven. If you plan to serve slices later, refrigerate the cake uncovered until it cools, then cover for storage so the crust doesn’t get soggy. The Rhubarb Ricotta Dump Cake pairs well with afternoon tea, coffee, or a simple pitcher of iced tea when the weather turns warm.

How to keep leftovers

Store your cooled Rhubarb Ricotta Dump Cake in an airtight container in the refrigerator. Because the cake contains ricotta and milk, it stays best when kept chilled and eaten within three to four days. I slice the cake and place parchment between pieces if I plan to pull out single servings for lunchboxes or a quick coffee break. That method keeps slices from sticking and makes reheating a breeze.

To reheat, warm slices in a 325°F oven for 8–10 minutes or microwave gently for 20–30 seconds until just warm; avoid long microwaving so the cake doesn’t dry out. If the cake seems a touch dry after a day or two, a small pat of butter on top before reheating adds moisture and richness. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to two months. Thaw overnight in the refrigerator and warm gently before serving.

If your rhubarb releases a lot of juice while sitting, spoon any collected syrup over the cake before serving to boost flavor. That syrup doubles nicely as a drizzle for yogurt or pancakes. Label your storage container with the date so you keep track, and remember that the Rhubarb Ricotta Dump Cake tastes best when enjoyed within a few days of baking.

Simple tips for success

Measure flour accurately by spooning it into the measuring cup and leveling it off; too much flour makes the cake heavy. When you fold the dry ingredients into the wet, move slowly and use a rubber spatula to preserve air in the batter. Overmixing pulls the cake’s tenderness out, so stop folding once you don’t see large streaks of flour. Use room-temperature ricotta for smoother integration, and give your chopped rhubarb uniform size so the pieces cook evenly.

If your rhubarb tastes very tart, increase the sugar by a tablespoon or two and taste the mixture before baking. A little extra sugar balances the fruit without making the whole cake cloying. Ensure your oven runs true by using an oven thermometer; a slightly hot oven can brown the top before the center sets. If the cake browns too quickly, tent it loosely with foil for the last 10–15 minutes of baking.

For texture variation, fold in a quarter cup of quick oats or chopped nuts for a bit of chew and crunch. If you prefer a gluten-free version, substitute a 1:1 gluten-free flour blend and check for doneness a few minutes earlier. These tweaks help you make the Rhubarb Ricotta Dump Cake your own while keeping the basic method intact.

Easy twists you can try

You can adapt the Rhubarb Ricotta Dump Cake in several simple ways to match the season or your pantry. Stir fresh strawberries into the rhubarb for a sweet-tart combo that pleases a crowd. If you find rhubarb often in late spring, freeze small portions of prepared, sugared rhubarb to use in winter months. Swap half the milk for orange juice and add zest for a citrus lift that brightens the ricotta and fruit.

For a spiced version, add a teaspoon of cinnamon or a quarter teaspoon of ground ginger to the dry mix. Swap vanilla for almond extract if you want a nutty aroma, or fold in a handful of dark chocolate chips for contrast. If you prefer smaller portions, bake the batter in muffin tins and reduce the baking time by about 10 minutes. These variations let you enjoy the same comforting method with new flavors while the core comfort of the Rhubarb Ricotta Dump Cake remains the same.

Frequently asked questions

Q: Can I use frozen rhubarb for the Rhubarb Ricotta Dump Cake?
A: Yes. Thaw frozen rhubarb and drain excess liquid before mixing with ricotta to avoid a soggy cake. Pat the thawed rhubarb with paper towels and taste for sweetness; frozen fruit sometimes needs a touch more sugar. Fold gently after adding to the batter so you preserve texture and avoid overworking the cake.

Q: My cake is still a bit jiggly in the center after 50 minutes. Should I bake it longer?
A: If the center has some give but a toothpick comes out mostly clean with a few moist crumbs, the cake will set as it cools. If you see raw batter, bake for another 5–10 minutes and check again. Tent with foil if the top becomes too brown while you finish baking.

Q: Can I substitute mascarpone for ricotta in this recipe?
A: You can swap mascarpone for ricotta for a richer, silkier texture, but reduce the sugar slightly since mascarpone tastes sweeter. Keep in mind the cake will be denser and more decadent. For a lighter touch, stick with ricotta or blend ricotta with a bit of mascarpone.

Q: How can I make the cake nut-free and still add texture?
A: Leave out nuts and try a sprinkle of toasted coconut or a streusel made from oats, butter, and brown sugar for crunch. Both keep the cake safe for nut-free households without losing the pleasant variety of textures.

Q: Do you have other ricotta-based cakes I can try?
A: If you like the texture of this cake, try my carrot ricotta cake for a spiced, moist dessert that also celebrates ricotta’s creaminess: carrot ricotta cake.

Conclusion

If you enjoy seasonal fruit desserts that feel like a warm kitchen hug, the Rhubarb Ricotta Dump Cake offers easy steps and bright flavor. For a classic rhubarb pairing that leans into tang and sweetness, you might also enjoy the Classic Strawberry Rhubarb Pie as another springtime favorite.

Rhubarb Ricotta Dump Cake

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