Description
This easy strawberry rhubarb dump cake combines sweet strawberries and tart rhubarb with a buttery cake topping for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, and cornstarch. Toss gently to coat the fruit evenly.
- Pour the fruit mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the fruit mixture, covering it completely.
- Drizzle the melted butter evenly over the top of the cake mix. Do not stir.
- If desired, sprinkle cinnamon over the top for added flavor.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
- You can use frozen strawberries and rhubarb if fresh is not available; just make sure to thaw and drain excess moisture before using.
- For a sweeter cake, adjust the sugar to taste based on the tartness of the rhubarb.
- This cake is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 24
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Keywords: strawberry rhubarb dump cake recipes, easy dump cake, dessert recipes, strawberry dessert, rhubarb recipes