Irresistibly Simple Rhubarb and Ginger Custard Dump Cake

Published: February 1, 2026

by Clare

Why is Rhubarb and Ginger Custard Dump Cake so special?

Simplicity at its finest: This Rhubarb and Ginger Custard Dump Cake offers a hassle-free approach to dessert, perfect for busy chefs and home cooks alike.
Bold, Tangy Flavor: The combination of tart rhubarb and warm ginger creates a deliciously unique profile that tantalizes the taste buds.
Comforting Texture: With a buttery top layer that sinks into a creamy custard, each bite is a delightful experience.
Versatile Treat: Ideal for any occasion, from casual family dinners to festive gatherings, it’s sure to impress everyone at your table.
Quick to Prepare: Minimal effort means you can enjoy this nostalgic dessert without spending hours in the kitchen. Indulge alongside a scoop of vanilla ice cream or a dollop of whipped cream for added decadence!

Rhubarb and Ginger Custard Dump Cake Ingredients

For the Cake
• Rhubarb – Provides a lovely tang; choose firm, fresh stalks for the best flavor.
• Granulated Sugar – Balances the tartness of the rhubarb; adjust based on your preference for sweetness.
• All-purpose Flour – Gives structure to the cake; accurate measuring is key for perfect results.
• Unsalted Butter – Ensures moisture and richness; let it soften at room temperature for easy mixing.
• Eggs – Helps bind the ingredients together; large eggs work best for a richer texture.
• Milk – Adds creaminess; whole milk enhances the flavor and moistness of the cake.
• Baking Powder – Provides necessary lift; make sure it’s fresh for optimal rising.
• Ginger – Adds a lovely warmth and spice; fresh grated ginger can elevate the flavor profile.
• Salt – Balances sweetness and enhances the overall taste of the cake.

For Serving
• Vanilla Ice Cream – A perfect accompaniment; it complements the tangy flavors of the Rhubarb and Ginger Custard Dump Cake beautifully.
• Whipped Cream – Adds a light, airy texture; serves as an elegant finishing touch to your dessert.

How to Make Rhubarb and Ginger Custard Dump Cake

Preheat Oven: Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch square baking dish to ensure easy release of the cake.
Prepare Rhubarb: Chop the fresh rhubarb into bite-sized pieces and place it in a mixing bowl. Add granulated sugar to balance its tartness, then stir well to coat.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and freshly grated ginger. This adds warmth and an extra layer of flavor to your cake.
Cream Butter and Eggs: In a large bowl, cream the softened unsalted butter with sugar until fluffy. Then, add the eggs one at a time, mixing until combined and smooth.
Combine Mixtures: Gradually mix in the flour mixture and the milk into the butter mixture. Ensure everything is combined well without overmixing.
Layer Rhubarb: Pour and spread half of the batter into the prepared baking dish. Evenly distribute the rhubarb mixture on top, and then dollop the remaining batter over the rhubarb.
Bake: Bake in the preheated oven for 40-45 minutes. The cake should be golden on top and a toothpick inserted should come out clean.
Cool and Serve: Allow the cake to cool for a few minutes before serving. Pair with vanilla ice cream or whipped cream for a delightful treat.

Optional: Drizzle with a little more ginger syrup for extra flavor!
Exact quantities are listed in the recipe card below.

What to Serve with Rhubarb and Ginger Custard Dump Cake?

As you indulge in the delightful tang of this wonderful cake, consider these tasty companions to elevate your dessert experience further.

Vanilla Ice Cream: The creamy richness beautifully balances the cake’s tangy notes, creating a perfect harmony of flavors.
Whipped Cream: Light and airy, it adds a fluffy texture that complements the warm, comforting cake perfectly. A sprinkle of cinnamon can enhance its appeal!
Fresh Berries: Strawberries or blueberries add a burst of sweetness and freshness that brightens each bite, making it a refreshing option.
Ginger Tea: A warm cup alongside your slice boosts the ginger flavor, providing a soothing drink especially delightful during spring evenings.
Chocolate Drizzle: A quick drizzle of melted chocolate on top can introduce a lovely contrast, elevating the dessert to a decadent indulgence!
Homemade Custard: Serve a small bowl of custard on the side for an extra creamy layer of indulgence. The classic combination never goes out of style!
Caramel Sauce: A drizzle of warm caramel can amplify sweetness, making each forkful of cake a luscious experience. Perfect for any sweet tooth!
Lemon Sorbet: The citrusy zing refreshes your palate after the rich flavors, making every bite feel light and invigorating.
Almond Biscotti: For a crunchy element, serve alongside a crunchy biscotti for a delightful textural contrast that enhances the cake’s softness.
Sparkling Water: To cleanse the palate, a chilled sparkling water offers a refreshing burst that pairs well with the cake’s tartness.

Make Ahead Options

These Rhubarb and Ginger Custard Dump Cakes are perfect for meal prep, saving you time on busy days! You can prepare the rhubarb mixture (chopped and sugared) up to 24 hours in advance; just refrigerate it in an airtight container to maintain its brightness and flavor. You can also pre-mix the dry ingredients (flour, baking powder, salt, and ginger) up to 3 days ahead and store them in a cool, dry place. When you’re ready to bake, simply cream the butter and sugar, combine the wet ingredients, and layer it all together—this will yield the same delightful results, just with a fraction of the effort!

How to Store and Freeze Rhubarb and Ginger Custard Dump Cake

Room Temperature: Store the cake covered at room temperature for up to 1 day; it’s best enjoyed fresh but can be left out for a gathering.

Fridge: Keep the cake in an airtight container in the refrigerator for up to 3 days to maintain its moist texture.

Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months; thaw in the fridge before serving.

Reheating: To enjoy your cake warm, simply reheat individual slices in the microwave for about 15-20 seconds; serve with a scoop of ice cream for a delightful treat!

Expert Tips for Rhubarb and Ginger Custard Dump Cake

Use Fresh Rhubarb: Fresh rhubarb gives the best flavor. Avoid limp stalks, as they can result in a mushy texture in your cake.
Measure Accurately: Accurate measurements, especially for flour and sugar, are essential to achieve the perfect cake structure and sweetness.
Don’t Overmix: Once you combine the batter with the rhubarb, mix gently. Overmixing can create a dense cake instead of a light, airy one.
Check the Oven Temperature: Oven temperatures can vary, so keep an eye on your cake. Test for doneness a few minutes before the time is up to prevent overbaking.
Serve Warm: Enjoy your Rhubarb and Ginger Custard Dump Cake slightly warm for that comforting, melt-in-your-mouth experience. Pair it with vanilla ice cream for an extra treat!

Rhubarb and Ginger Custard Dump Cake Variations

Feel free to make this delightful dessert your own with these fun twists that are sure to tantalize your taste buds!

Ginger Snap Crust:
Swap out half the flour for crushed ginger snap cookies to add a spicy, crunchy base.
Berry Fusion:
Mix in a cup of fresh or frozen berries for a fruity explosion that complements the rhubarb’s tang.
Coconut Bliss:
Substitute half of the milk with coconut milk for a tropical flair that harmonizes beautifully with the ginger.
Nuts About It:
Add chopped walnuts or pecans to the batter for a delightful crunch that adds texture to each bite.
Maple Sweetener:
Use pure maple syrup instead of granulated sugar for a rich, earthy sweetness that pairs wonderfully with rhubarb.
Zesty Lemon:
Incorporate the zest of one lemon into the batter for a bright, citrusy brightness that enhances the flavor.
Chocolate Drizzle:
Melt dark chocolate and drizzle over the cooled cake for an indulgent twist that adds a touch of decadence.
Spicy Kick:
Add a pinch of cayenne pepper to the batter for a surprising heat that complements the sweetness beautifully.

Rhubarb and Ginger Custard Dump Cake Recipe FAQs

How do I choose the best rhubarb for my cake?
When selecting rhubarb, look for firm, vibrant stalks that are crisp and free of dark spots. Fresh rhubarb that’s bright pink or red will provide the best tart flavor and visual appeal for your custard dump cake.

How should I store my Rhubarb and Ginger Custard Dump Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 3 days. If you prefer, you can leave it covered at room temperature for up to 1 day during gatherings, but it’s best enjoyed fresh for optimal moisture and flavor.

Can I freeze leftover Rhubarb and Ginger Custard Dump Cake?
Absolutely! To freeze, cut the cake into individual slices, wrap each slice tightly in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight before serving.

Why did my cake turn out dense?
If your cake ended up dense, it might be due to overmixing the batter after adding the rhubarb. Once you combine the wet and dry ingredients, mix just until blended. Additionally, ensure to measure your flour accurately; too much can lead to a heavy texture.

Is it safe for pets to eat rhubarb?
Rhubarb is toxic to dogs and cats, so it’s important to keep your cake out of reach of your pets. If you’re considering sharing a treat with your furry friends, stick to pet-friendly options like plain cooked sweet potatoes or carrots.

Can I use frozen rhubarb in my cake?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before incorporating it into the batter. This prevents your cake from becoming soggy and ensures the classic tart flavor shines through.