This effortless dessert combines tart rhubarb with sweet strawberries, all topped with a buttery cake mix topping. It’s the perfect blend of sweet and tart, with minimal prep time!
Ingredients
For the Filling:
- 4 cups fresh rhubarb, chopped
- 4 cups fresh strawberries, sliced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1/2 cup rolled oats (optional)
- 1/2 cup chopped pecans (optional)
Instructions
Step 1: Preparation
- Preheat oven to 350°F
- Grease 9×13 baking dish
- Cut rhubarb into 1/2-inch pieces
- Slice strawberries into halves
Step 2: Create Filling
- Mix in large bowl:
- Rhubarb
- Strawberries
- Sugar
- Cornstarch
- Vanilla
- Salt
- Pour into baking dish
Step 3: Add Topping
- Sprinkle dry cake mix evenly over fruit
- Pour melted butter over cake mix
- Add oats and nuts if using
- Do not stir!
Step 4: Baking
- Bake 45-55 minutes until:
- Top is golden brown
- Fruit is bubbling
- Topping is set
- Cool 15-20 minutes
Pro Tips
- For Best Results:
- Use fresh fruit when possible
- Ensure butter covers all cake mix
- Don’t mix layers
- Watch for browning
- Make-Ahead Tips:
- Prep fruit day before
- Store covered in fridge
- Assemble just before baking
Storage
- Room temperature: 2 days
- Refrigerated: 5 days
- Reheat to serve warm
- Freezes well unbaked
Variations
- Fruit Options:
- All rhubarb
- Add raspberries
- Mixed berries
- Frozen fruit (thawed)
- Topping Ideas:
- White cake mix
- Add cinnamon
- More nuts
- Extra oats
Perfect for:
- Easy desserts
- Potlucks
- Family gatherings
- Summer parties
Remember:
- Don’t skip cornstarch
- Cover all dry spots
- Let cool slightly
- Serve warm
This simple dump cake is the perfect way to enjoy seasonal rhubarb and strawberries. The contrast between tart fruit and sweet cake creates an irresistible dessert!