Strawberry Rhubarb Dump Cake

why make this recipe

This Strawberry Rhubarb Dump Cake is quick and homey. It uses simple fresh fruit and a box cake mix. You can make it fast and it feeds a crowd. The sweet strawberries and tart rhubarb give a nice balance. It is great for warm days or a simple family dessert.

introduction

This dessert is easy and needs little work. You do not mix a batter. You put fruit, cake mix, butter, and water in a pan and bake. If you want a similar simple version with tips and pictures, see the easy strawberry dump cake recipe for more ideas.

how to make Strawberry Rhubarb Dump Cake

Make this cake in a greased 9×13 inch pan. Layer the fruit first, then the dry cake mix, then pour melted butter and water over the top. Bake until the top is golden and the fruit bubbles. Let it cool a bit so the filling sets.

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.
3. Spread the fruit mixture evenly in a greased 9×13 inch baking dish.
4. Evenly sprinkle the dry yellow cake mix over the fruit mixture.
5. Pour the melted butter over the top of the cake mix, ensuring that it covers as much as possible.
6. Slowly pour water over the entire mixture, making sure to moisten the cake mix.
7. Bake for 45-50 minutes, or until the top is golden brown and the fruit is bubbling.
8. 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 serve it at room temperature. Cut into squares and spoon some of the fruit and sauce over each piece.

how to store Strawberry Rhubarb Dump Cake

Cover leftover cake with plastic wrap or foil. You can keep it at room temperature for 1 day. For longer storage, refrigerate for up to 4 days. Reheat portions in the microwave for 20-30 seconds or warm in a 300°F oven before serving.

tips to make Strawberry Rhubarb Dump Cake

• Use ripe strawberries for the best sweetness.
• Chop rhubarb into small pieces so it cooks evenly.
• Spread the cake mix in an even layer to get a crisp top.
• Pour the butter slowly so it soaks the cake mix well.
• If your fruit is very tart, add a little more sugar to taste.

variation (if any)

• Add 1 teaspoon vanilla extract to the fruit mix for extra flavor.
• Mix in 1/2 cup chopped almonds or pecans on top before baking for crunch.
• Use a white cake mix instead of yellow for a lighter top.
• Try frozen strawberries and rhubarb if fresh are not available; do not thaw before using.

FAQs (minimum three FAQ)

Q: Can I use frozen fruit for this recipe?
A: Yes. You can use frozen strawberries and rhubarb. Do not thaw them first. Increase baking time by 5-10 minutes if needed.

Q: Is it okay to use less sugar?
A: Yes. You can reduce the sugar if you like a less sweet dessert. Taste the fruit mix before baking and add more if it is too tart.

Q: Can I make this in a smaller pan?
A: You can, but the baking time will change. Use an 8×8 pan for half the recipe and check after 30 minutes.

Q: Can I add spices like cinnamon?
A: Yes. A small pinch of cinnamon or nutmeg in the fruit mix adds warmth and works well.

Q: How do I know when it is done?
A: The top should be golden brown and the fruit should bubble around the edges. If the top browns too fast, cover loosely with foil.

Strawberry Rhubarb Dump Cake

• Author: arianarecipes
• 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

A quick and easy dessert featuring sweet strawberries and tart rhubarb, topped with a golden cake crust.

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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.
3. Spread the fruit mixture evenly in a greased 9×13 inch baking dish.
4. Sprinkle the dry yellow cake mix evenly over the fruit mixture.
5. Pour the melted butter over the top of the cake mix, ensuring that it covers as much as possible.
6. Slowly pour water over the entire mixture, making sure to moisten the cake mix.
7. Bake for 45-50 minutes, or until the top is golden brown and the fruit is bubbling.
8. Let it cool slightly before serving. Enjoy warm or at room temperature.

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Notes

Serve warm with a scoop of vanilla ice cream or whipped cream. Can be stored covered at room temperature for 1 day or refrigerated for up to 4 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg