Wow, so it’s been a month since my last blog post. I’m sorry for the absence. After the last year of scurrying about, me and the fiance are finally married, and he’s been promoted to the husband.
First up is something sweet. Summer is just being to peek out from behind spring and strawberries are abundant. They’ve been on sale in the grocery store for the last couple weeks and I’ve been picking up two-pound cartons when I go.
This week, I also spotted some rhubarb for sale. While the leaves are poisonous, the stalks are tart and crisp and go great with strawberries. (Heck, depending on where you live, you might be able to find rhubarb and not have to buy it. My parents have it growing in the yard.)
This is super simple recipe shared with me from my mother-in-law. It’s similar to my apple crisp I make in the fall, in that’s it’s basically fruit topped with a crumble, but altered for seasonal produce. I hope you enjoy the taste of summer.
Strawberry-Rhubarb Dump Cake
3-4 cups strawberries, washed and cut into halves and quarters
1-2 cups rhubarb, washed and cut into half-inch lengths
1 package of strawberry Jell-o
1/2 cup (1 stick) butter, melted
1 box yellow cake mix
Pre-heat oven to 350 degrees.
Mix the strawberry and rhubarb pieces together.
Sprinkle the strawberry Jell-o mix on top and stir to coat.
Pour fruit mix into a 10-by-10 casserole dish or 13×9 cake pan that has been coated with cooking spray.
Sprinkle the dry cake mix over the berries and spread out to cover the entire surface.
Drizzle the melted butter over the top, aiming to moisten as much of the topping as possible.
Bake for 45 minutes or until the topping is golden brown.
Serve with whipped cream or ice cream.
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