Strawberry Rhubarb Dump Cake

introduction

This Strawberry Rhubarb Dump Cake is an easy, sweet-tart dessert you make with fresh fruit and a box of cake mix. It cooks in one pan and needs little work. If you like rhubarb treats, also try the brown sugar rhubarb cookies recipe for another simple rhubarb idea.

why make this recipe

Make this recipe when you want a fast dessert with fresh fruit. It uses simple pantry items, takes little time to prepare, and fills your kitchen with warm, fruity smell. Kids and guests usually like it.

how to make Strawberry Rhubarb Dump Cake

You mix the fruit with sugar, dump it into a pan, cover with dry cake mix, pour melted butter and water, then bake. No crust or special tools are needed.

Ingredients :

• 4 cups fresh strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup water

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, and granulated sugar. Mix well and spread the mixture evenly in a greased 9×13 inch baking dish.
3. Evenly sprinkle the dry yellow cake mix over the fruit mixture.
4. Pour the melted butter over the top of the cake mix, ensuring that it covers as much as possible.
5. Slowly pour water over the entire mixture, making sure to moisten the cake mix.
6. Bake for 45-50 minutes, or until the top is golden brown and the fruit is bubbling.
7. Let it cool slightly before serving. Enjoy warm or at room temperature.

how to serve Strawberry Rhubarb Dump Cake

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also let it cool and serve at room temperature for easier slicing. It is nice on its own or with a drizzle of cream.

how to store Strawberry Rhubarb Dump Cake

Cover leftovers with plastic wrap or foil and store in the fridge for up to 4 days. Reheat single servings in the microwave for 20-30 seconds, or warm the pan in a 300°F (150°C) oven for 10-15 minutes. For longer storage, freeze portions in airtight containers for up to 2 months.

tips to make Strawberry Rhubarb Dump Cake

• Use fresh or thawed frozen strawberries. Cut large berries so they cook evenly.
• Chop rhubarb into small, even pieces so it softens well.
• Don’t stir after you add the cake mix; the topping bakes into a crust.
• If top browns too fast, tent with foil in the last 10 minutes.
• Let it sit 10 minutes after baking so juices set a little before serving.

variation (if any)

• Add 1 teaspoon vanilla extract or a pinch of cinnamon to the fruit for extra flavor.
• Use a white or vanilla cake mix instead of yellow for a lighter top.
• Stir in 1/2 cup chopped strawberries or 1/4 cup brown sugar into the cake mix for different texture and taste.

FAQs

Q: Can I use frozen fruit?
A: Yes. Thaw and drain extra liquid, then mix with the sugar before baking.

Q: Can I use a different cake mix?
A: Yes. White or vanilla mixes work fine. Chocolate will change the taste.

Q: Is this recipe very sweet?
A: It is sweet but balanced by the tart rhubarb. Reduce sugar to 3/4 cup if you prefer less sweet.

Q: Can I make this in a smaller pan?
A: You can, but baking time will change. Check for bubbling fruit and a golden top.

Q: Do I need to pre-cook the fruit?
A: No. The fruit cooks in the oven and becomes soft during baking.

Strawberry Rhubarb Dump Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

An easy, sweet-tart dessert made with fresh strawberries and rhubarb, topped with cake mix.

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Ingredients

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• 4 cups fresh strawberries, sliced
• 2 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup water

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine the sliced strawberries, chopped rhubarb, and granulated sugar in a large mixing bowl. Mix well and spread the mixture evenly in a greased 9×13 inch baking dish.
3. Evenly sprinkle the dry yellow cake mix over the fruit mixture.
4. Pour the melted butter over the top of the cake mix, ensuring that it covers as much as possible.
5. Slowly pour water over the entire mixture, making sure to moisten the cake mix.
6. Bake for 45-50 minutes, or until the top is golden brown and the fruit is bubbling.
7. Let it cool slightly before serving. Enjoy warm or at room temperature.

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Notes

Serve warm with ice cream or whipped cream. Cover leftovers well and store in the fridge.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg