BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB DUMP CAKE
Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!
Provided by Annalise Sandberg
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
- Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g
RHUBARB AND STRAWBERRY DUMP CAKE
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g
STRAWBERRY RHUBARB DUMP CAKE
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! -Jessica Bridge, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB DUMP CAKE
A "delicious" dump cake! Main ingredients are: rhubarb, a yellow cake mix, & either raspberry or strawberry gelatin.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Line the bottom of an ungreased 13x9x2-inch baking pan with the rhubarb.
- Sprinkle sugar over the rhubarb.
- Sprinkle dry raspberry gelatin, ( or strawberry gelatin ) which ever you prefer; over the sugar.
- Next, sprinkle the cake mix over the gelatin.
- Melt butter; pour over the cake mix.
- Pour the 1 cup of water over cake mix.
- Bake for 45 minutes.
- Cool completely; then chill in refrigerator.
- When ready to serve, invert onto plate.
- Top with either vanilla ice cream or Cool Whip.
- Serves 12 to 16.
- Note: If using frozen rhubarb, reduce the amount of water to 1/2 cup.
- This cake was baked in a gas oven.
- If baking in an electric oven, you may need to increase baking time; depending upon oven and altitude.
- Chef sheerkerry baked hers in an electric oven for 1 hour and 10 minutes.
RHUBARB BERRY UPSIDE-DOWN CAKE
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. -June Paul, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly., Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish., In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly., Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes., Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 344 calories, Fat 13g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 343mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
PEACH, BERRY, AND RHUBARB DUMP CAKE
Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.
Provided by Sip Stir and Simmer
Categories Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
- Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.
- Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 365 calories, Carbohydrate 48.2 g, Cholesterol 42.3 mg, Fat 19.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 289.6 mg, Sugar 37 g
AUNT KAYE'S RHUBARB DUMP CAKE
My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.
Provided by SCOOBYVC
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 55m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
- Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g
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