Ingredients and Weight:
- 1 pound (450g) rhubarb, cut into 1-inch pieces
- 1 pound (450g) strawberries, hulled and cut into quarters
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (3 ounces / 85g) yellow cake mix
- 1 cup (240ml) unsalted butter, melted
Preparation Time:
10 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine rhubarb, strawberries, sugar, flour, cinnamon, and nutmeg in a 9x13-inch baking dish.
- Sprinkle cake mix evenly over the fruit mixture.
- Drizzle melted butter evenly over the cake mix.
- Bake for 40-45 minutes, or until the fruit is bubbling and the top is golden brown.
Nutritional Information:
Serving size: 1/8 of the recipe
Calories: 240
Fat: 10g (15% DV)
Saturated Fat: 6g (30% DV)
Cholesterol: 30mg (10% DV)
Sodium: 140mg (6% DV)
Carbohydrates: 35g (12% DV)
Fiber: 2g (8% DV)
Sugar: 25g (28% DV)
Protein: 3g (6% DV)
Dish Characteristics:
- Sweet and tart flavor combination
- Warm and comforting dessert
- Easy to make and customizable
- Perfect for summer picnics or potlucks
User Comments:
- "This dump cake is so easy to make and always a crowd-pleaser!" - Mary
- "The rhubarb and strawberries give it a beautiful color and delicious flavor." - John
- "I love that you can use any fruit you like, so it's perfect for whatever's in season." - Jane
Special Precautions and Tips:
- If desired, you can substitute frozen berries for fresh ones.
- To prevent the cake mix from burning, cover the baking dish with foil for the last 10-15 minutes of baking.
- Let the dump cake cool for at least 15 minutes before serving to allow the flavors to meld.
