Strawberry Rhubarb Dump Cake
Yield: 1 9 inch cake
  • 6 cups of strawberries, hulled and quartered
  • 2 stalks of rhubarb, sliced (about 2 cups)
  • ½ cup of sugar
  • 2 tablespoons cornstartch
  • 1 and ¼ cups flour
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick of unsalted butter, cut into small pieces
  1. Preheat oven to 350F. "Dump" the strawberries and rhubarb into a 9inch skillet, pie dish or a square baking dish. Sprinkle evenly with sugar and cornstarch.
  2. In a small bowl stir together the flour, brown sugar, baking powder and salt. Sprinkle evenly over the fruit mixture. Dot with the butter pieces, making sure they are evenly places over the dry mixture.
  3. Bake for 45-55 minutes, or until the fruit is bubbly and thick, and the topping is golden and slightly crisp.
  4. Serve warm with ice cream.
Recipe by The Baker Chick at