Rhubarb Strawberry Dump Cake

Company was coming to visit and, as always, I like to make a cake in honor of their visit. I needed to use up the last of my rhubarb patch, plus fresh strawberries were on sale at the market. This dump cake forms a delicious cake-ish/cobbler-ish dessert that will feed a crowd.   The original recipe was taken from a friends Facebook page via a link to “Lisa Tipsntricks” and was called “Rhubarb Dump Cake.” I have added the fresh strawberries and tweaked the recipe using a different flavor of cake mix, less sugar and more butter.

Rhubarb-Strawberry Dump Cake
2 cups ¼” pieces of rhubarb
2 cups sliced fresh strawberries
1 cup sugar* (I used ¾ cup)
Optional -1 3oz package strawberry Jell-O* (I used ½ package)
1 package yellow cake mix* (I used Vanilla cake mix)
1 cup water
¼ cup butter, melted* (I used more butter)
Preheat oven to 350 °. Grease a 9 x 13 glass baking dish. Clean and slice the rhubarb and berries. Spread rhubarb and berries evenly on bottom of baking dish. Sprinkle sugar over rhubarb and berries, followed by Jell-O powder. Add the dry cake mix over top of sugar and Jell-O. Pour water and melted butter over the top. Do Not Stir. Bake 45-50 minutes until cake is browned on top and fruit juices are bubbling. Here is what things looked like.

Gather ingredients
Gather and prep ingredients-preheat oven to 350°

Rhubarb and strawberry in dish
Clean and cut rhubarb and fresh strawberries. Spread in bottom of greased baking dish.

Rhubarb strawberry sugar jello cover
Cover with sugar and Jell-O powder.

Dry cake mix over top of berries

Dump dry cake mix over sugar and berries.

Water and butter over dry mixJPG
Pour 1 cup water and ¼ cup melted butter over the dry cake mix. Do Not Stir!
Baking in oven
Bake at 350° for 45-50 minutes. Top should be brown and fruit juice bubbly.

Notes – The Jell-O is not really necessary if you are using fresh strawberries. Also, the granulated sugar can be cut back even further, because the fruit is sweet. If you were just using rhubarb, use the Jell-O powder and full amount of sugar, because rhubarb tends to be tart. As for butter – that is a personal choice.  In my eyes, you can never have too much butter!

The company enjoyed it very much. I forgot to take a picture of the smiles it brought. We topped our bowls off with fresh whipped cream. I recommend vanilla ice cream instead, or along side with whipped cream on top!

Baked close up
Respectfully, Susan

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