Easy Strawberry Rhubarb Dump Cake Crisp
This easy strawberry rhubarb dump cake crisp is made with frozen strawberry rhubarb fruit, yellow cake mix, sugar, cornstarch, and melted butter. It bakes into a sweet-tart fruit dessert with a golden, buttery topping. Serve warm with whipped cream or vanilla ice cream.
Servings 12
Calories 285kcal
Equipment
Ingredients
- 4 cups strawberries chopped, fresh or frozen
- 4 cups rhubarb chopped, fresh or frozen
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 box yellow cake mix Betty Crocker™ Super Moist™
- ½ cup butter melted
Instructions
- Preheat oven to 350F
- Mix the frozen fruit, sugar and cornstarch in a large bowl
- Mix the cake mix with the unsalted butter, and work the butter through the cake mix with your fingers making it ‘crumble’
- Layer the fruit in the bottom of a 9 X 13 casserole dish (affiliate)
- Sprinkle the cake mix/butter mixture on top and be sure to get into the corners, covering the fruit entirely.
- That’s it!
- Bake at 350F for 35 to 45 minutes
- Serve warm with a generous scoop of whipped cream or vanilla ice cream!
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 50g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 377mg | Potassium: 213mg | Fiber: 2g | Sugar: 30g | Vitamin A: 284IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 1mg
