Almond-Rhubarb "From Scratch" Dump Cake Recipe
Prep Time:
35 minutes
Cook Time:
45 minutes
Servings:
12 servings
Ingredients
  • 6 cups fresh or frozen sliced rhubarb stalks (½-inch pieces)
  • ¾ + 1 cups packed brown sugar, divided
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ + ½ teaspoon sea salt, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup finely ground blanched almond flour
  • 2 teaspoons baking powder
  • 1 large lemon, zested (about 2 tablespoons)
  • ½ cup unsalted butter, melted
  • ½ cup unsalted butter, cut into 16 slices
  • ½ cup sliced almonds
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioner's sugar
  • ½ teaspoon almond extract
Directions
  1. Preheat the oven to 350 F.
  2. Lightly oil a 13x9-inch or equivalent-sized baking dish.
  3. In a large mixing bowl, toss together the rhubarb, ¾ cup brown sugar, cinnamon, ginger, ¼ teaspoon sea salt, and vanilla extract.
  4. Transfer the mixture to the prepared pan.
  5. In another large bowl, combine the all-purpose and almond flour, baking powder, and remaining ½ teaspoon salt. Mix well.
  6. Add the lemon zest and stir to combine.
  7. Spread the flour mixture evenly over the rhubarb in the pan.
  8. Drizzle the melted butter over the flour mixture, covering as much of the surface as possible.
  9. Arrange the cut butter over the top, covering any dry spots.
  10. Sprinkle the almonds evenly over the top of the cake.
  11. Bake for 45–50 minutes, or until the top is firm and golden brown and the filling is bubbly.
  12. Cool the cake on a rack for at least 20 minutes.
  13. While the cake is cooling, pour the heavy whipping cream into a chilled mixing bowl and use a hand mixer or stand mixer with chilled beaters to whip the cream, starting on low speed.
  14. When the cream is starting to thicken, add the confectioner's sugar and almond extract, increase the speed to medium-high, and continue to whip just until soft peaks form.
  15. Top the almond-rhubarb dump cake with whipped cream, then serve.