Wednesday, April 15, 2015

Strawberry Rhubarb Dump Cake

I found tons of recipes for Strawberry Rhubarb Dump cakes.  Most called for even more butter and sugar than my sensibilities could stomach.  The one thing no one did that makes mine distinctive and the ultimate is that I use a strawberry cake mix instead of a boring old white or yellow cake mix.

I also used vanilla sugar.  That's stupid easy to make.  Take split vanilla bean pod and stick it in a jar with a cup of sugar.  The Vanilla will permeate the sugar in a weeks time.  A good use for a used vanilla bean pod.  If you don't have vanilla sugar handy you can use regular granulated sugar.

Strawberry Rhubarb Dump Cake

  • 1-1 1/2 lbs Rhubarb
  • 1 box strawberry cake mix
  • 1 3 oz box strawberry jello
  • 1/2 c vanilla sugar
  • 1/3 c melted butter
  • 1 c water

Preheat oven to 350F
Spray a 13X9 baking dish with cooking spray

Trim ends of rhubarb and cut into 1/2 inch cubes.  Split thicker stems lenghtwise if needed so you don't have massive chunks of rhubarb.  Place cubed rhubarb in baking dish.

Sprinkle over vanilla sugar over the rhubarb.
Sprinkle jello over the rhubarb mixture.

In mixing bowl whisk together cake mix with 1 c water and the melted butter.  Whisk until is just comes together.  A few small lumps won't harm the batter.

Pour batter over the rhubarb mixture and smooth to the corners.  Bake in preheated oven 40-45 minutes until set and top is lightly golden.  Cool completely.  Serve at room temp or chilled.
layers of rhubarb, vanilla sugar and jello
Strawberry Rhubarb Dump Cake done

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