The pot lid rattles and you know dinner is almost ready. You spot that fluffy steam sneaking from the float valve. It9s that little hiss that tells you this rhubarb dump cake is about to be something special.

Steam rising from rhubarb dump cake in pressure cooker — Warm steam signals the rhubarb dump cake nearing perfection in the pressure cooker.

You feel the warm mist swirl up when you lift the lid, catching that sweet smell of strawberries and buttery cake. The sealing ring9s doing its job keeping the pressure just right so everything cooks tender and pulls apart easy.

When you grab that spoon to peek, you see the top9s golden brown and bubbly with gooey rhubarb underneath. It9s the kinda homemade dessert that makes you wanna eat it hot right away, no waiting needed.

Why This Recipe Works Every Single Time

Using strawberry jello gives that fruity tang that pairs perfect with rhubarb9s natural tartness.
The cake mix sprinkled on top turns golden and crispy, creating a nice contrast with the soft fruit below.
Butter drizzled over the dry cake mix helps it soak up flavors and keeps the texture tender.
The pressure cooker cooks everything evenly fast without drying out the rhubarb or cake.
You don9t gotta stir once it9s in the pot, which means less mess and more time to chill.

What Goes Into The Pot Today

4 cups sliced fresh or frozen rhubarb - About 15 to 16 ounces, looks kinda pink and tart.
1 3-ounce box strawberry jello - Any red jello works fine if you want a little twist.
¾ cup granulated sugar - Sweetens up the tart rhubarb just right.
1 15.25-ounce box white or yellow cake mix - Dry mix that9ll crisp up on top.
½ cup melted butter - Salted is better here, it gives a richer flavor.
2 cups cold water - Helps the cake mix hydrate and cook through in the pressure cooker.
Don9t forget a good sealing ring on your lid and make sure the float valve is clean before you start cooking.
Also, keep your pressure cooker9s manual handy just in case you need to double-check the float valve and pressure build steps.

Ingredients laid out for rhubarb dump cake in pressure cooker — Gather all ingredients before starting your strawberry rhubarb dump cake.

How It All Comes Together Step by Step

Start with your pressure cooker off and make sure the sealing ring is snug. Dump sliced rhubarb straight into the pot.
Add that strawberry jello packet and the sugar right on top. Give it a gentle stir with a spoon so it mixes but don9t worry about perfect.
Sprinkle the dry white or yellow cake mix evenly over the rhubarb mixture but keep the layers separate.
Drizzle the melted butter slowly on the dry cake mix so it soaks in without stirring.
Pour cold water right over everything without stirring it in. This helps the cake hydrate and the fruit get tender.
Lock the lid securely, check that sealing ring is tight. Close the pressure valve then choose high pressure. Wait for the float valve to pop up and the valve hiss to happen.
Cook for about 15 minutes under pressure. When done, let the pressure release naturally for 10 minutes before carefully doing a quick release to get the rest out.
Open the lid, scoop out that tender pull of fruit and cake combo. It9s gooey, sweet, and kinda tangy all in one bite. Perfect dang comfort dessert.

Quick Tricks That Save Your Time

Use frozen rhubarb straight from the bag no need to thaw, just add 2 more minutes to cooking time if frozen solid.
Mix your melted butter with a splash of vanilla extract before drizzling for an extra warm flavor boost.
Prep ingredients the night before and keep sealed in the fridge. Then dump it all in the pressure cooker when ready to cook.

When You Finally Get to Eat

You dig your spoon in and pull up a piece with the perfect mix of gooey rhubarb and crisp cake topping. The texture is just right, not too soft but tender enough to melt in your mouth.

The sweet strawberry jello flavor blends sweet and tart in a way that makes you keep going back for more. It9s a kinda vibrant taste that wakes up your taste buds.

Butter sweetness in the cake top balances the tang nicely, making every bite feel cozy. You remember why you love dump cakes so much.

Close up of freshly cooked rhubarb dump cake with golden crust and gooey filling — Golden crust and luscious fruit filling make this rhubarb dump cake irresistible.

Eating this warm right outta the pot gives you that homey feel, like you9re getting all the best parts of dessert without standing around.

How to Store This for Later

Transfer leftovers into an airtight container and store in the fridge. It9ll keep good for up to 4 days but you gotta eat it before it goes too soggy.
If you want to enjoy it later, portion into single servings. Then wrap tight with plastic wrap before chilling so it don9t dry out.
For longer storage, freeze portions in freezer-safe containers. Thaw in the fridge overnight and warm gently in microwave on low to keep the tender pull texture intact.

The FAQ Section You Actually Need

Can I use fresh rhubarb only? Definitely, fresh works awesome and cooks just right in the pressure cooker.
Do I gotta wait for the float valve to drop before opening? Yup, always make sure float valve is down and the sealing ring is switched off before lifting lid.
Why not stir the mixture after adding the cake mix and butter? The layering helps the dry cake mix crisp up on top and the fruit stays tender on bottom.
Can I use a different flavor of jello? Sure thing, red jello flavors like cherry or raspberry can switch things up real good.
How do I know when it9s done in the pressure cooker? When you hear the valve hiss and the float valve pops up that means pressure build is complete, then set timer for 15 minutes and let it cook.
Is it okay to use salted butter? Salted butter9s actually better here because it adds a richer taste to the cake topping. Just make sure you don9t add extra salt elsewhere.

For more pressure cooker sweets, you might enjoy the moist Carrot Cake Cupcakes or the flavorful Raisin Carrot Cake recipes on My Coffee Has Butter.