Rhubarb And Strawberry Dump Cake Recipes

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STRAWBERRY RHUBARB DUMP CAKE

What can I say? It's good and it's easy! The kids will love baking this and loading it up with Redi-Whip. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     Dessert

Time 1h10m

Yield 1 cake3, 12 serving(s)

Number Of Ingredients 7



Strawberry Rhubarb Dump Cake image

Steps:

  • Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - DO NOT MIX.
  • Bake in a 350° oven for 1 hour.

6 -8 cups fresh rhubarb, or
6 -8 cups frozen rhubarb, thawed
1 1/2 cups granulated sugar
6 ounces strawberry Jell-O gelatin dessert
1 white cake mix (2 layer size)
1 1/2 cups water
1/2 cup butter or 1/2 cup margarine, melted

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



Strawberry-Rhubarb Dump Cake image

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

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

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



Rhubarb and Strawberry Dump Cake image

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

4 cups chopped rhubarb
2 cups sliced strawberries
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
¼ cup white sugar, or more to taste
1 (15.25 ounce) package yellow cake mix
1 cup warm water
¼ cup butter

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17



Strawberry Rhubarb Upside-Down Cake image

Steps:

  • For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
  • Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
  • Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

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



Strawberry Rhubarb Dump Cake image

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.

4 cups chopped fresh or frozen rhubarb
4 cups quartered fresh strawberries
1/4 cup orange liqueur or orange juice
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
3/4 cup butter, melted and divided
1 package spice cake mix (regular size)
Whipped cream, optional

STRAWBERRY-RHUBARB ANGEL CAKE

Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 13



Strawberry-Rhubarb Angel Cake image

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
  • In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
  • Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 40 g, TransFat 0 g

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
1 1/2 cups whipping (heavy) cream
3 tablespoons granulated or powdered sugar
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar
1/2 cup sliced strawberries

STRAWBERRY RHUBARB DUMP CAKE

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6



Strawberry Rhubarb Dump Cake image

Steps:

  • Preheat oven to 350°F. Put rhubarb in greased 13x9x2 inch pan. Mix sugar and Jell-O; sprinkle over rhubarb. Sprinkle cake mix then water over all. Slice butter onto top of cake.
  • Bake for 45 minutes.
  • Serve warm with vanilla ice cream or whipped cream. Serve cold if you're lucky enough to have any left.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

4 cups rhubarb
0.75 cups sugar
1 packages gelatin
1 units white cake mix
1.33333333333 cups water
1 sticks butter

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



Peach, Berry, and Rhubarb Dump Cake image

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

1 cup all-purpose flour
2 cups white sugar, divided
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 cup blackberries
1 cup blueberries
1 cup sliced peaches
1 cup chopped rhubarb
1 tablespoon lemon juice
1 cup unsalted butter, melted
½ cup chopped walnuts
2 tablespoons ground cinnamon

RHUBARB DUMP CAKE

What makes this Rhubarb Dump Cake better than the old standby? A fresh, juicy filling that celebrates a classic spring ingredient in this dump cake.

Provided by My Food and Family

Categories     Cakes

Time 1h

Yield 16 servings

Number Of Ingredients 7



Rhubarb Dump Cake image

Steps:

  • Heat oven to 350ºF.
  • Place rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar, then dry gelatin mix.
  • Beat cake mix, water and butter with whisk until blended; pour over rhubarb. Spread to completely cover rhubarb.
  • Bake 45 min. or until golden brown. Serve warm topped with COOL WHIP.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
3/4 cup thawed COOL WHIP Whipped Topping

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



Rhubarb Dump Cake image

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.

Nutrition Facts : Calories 340.8, Fat 12.8, SaturatedFat 5.6, Cholesterol 21.2, Sodium 390.5, Carbohydrate 55, Fiber 1.2, Sugar 38, Protein 2.9

4 -5 cups diced rhubarb
3/4 cup sugar
1 (3 ounce) package raspberry gelatin powder or 1 (3 ounce) package strawberry gelatin
1 (18 1/2 ounce) box yellow cake mix (with pudding in the mix)
1/2 cup butter
1 cup water
vanilla ice cream or cool whip dessert topping

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