Description
A cozy and easy dessert featuring layers of tangy rhubarb and sweet strawberries topped with a buttery cake mix.
Ingredients
Scale
- 4 cups chopped rhubarb, fresh or frozen
- 3 cups strawberries, sliced (fresh or frozen)
- 1 cup sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 box yellow cake mix (or white cake mix)
- 3/4 cup butter, melted (1.5 sticks)
- Pinch of salt
- Optional: 1 teaspoon vanilla, cinnamon, or a handful of sliced almonds
Instructions
- Preheat your oven to 350°F. Lightly grease your baking dish.
- Toss rhubarb and strawberries with sugar, cornstarch, lemon juice, and salt in a bowl.
- Pour the fruit mixture into your baking dish and spread it out evenly.
- Sprinkle the dry cake mix evenly over the fruit.
- Drizzle melted butter all over the top.
- Bake for 45 to 55 minutes, until the top looks golden and the fruit is bubbling.
- Let it cool for at least 15 minutes before serving.
Notes
For extra crunch, sprinkle sliced almonds or cinnamon on top before baking. Use frozen fruit if necessary but expect longer bake time.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
