Share It!
 |
I’m a lifelong recipe collector. I started with this recipe when I was seven years old. A neighbor served this dish and the next day, I walked up the street to her log cabin and asked for the recipe. She graciously shared! (I take it as a compliment when someone asks for the recipe and always supply it upon request)
I love the combination of rhubarb and strawberries, here’s my recipe for strawberry rhubarb jam. The tartness of the rhubarb makes the strawberries all the sweeter, like biting into summer no matter what time of year you eat it.
This recipe is so easy, but the most important part is don’t stir it!
Strawberry Rhubarb Dump Cake
4 cups diced rhubarb
1/4 sugar (I use raw organic cane sugar)
1 small 3oz package strawberry jello
1 cup cold water
Homemade Cake Mix
1 and 1/2 cups flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
Grease a 9×13 baking dish and place rhubarb in pan, sprinkle sugar over it, then jello. Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour water over all of this and dot with 3 tablespoons chopped butter. Don’t stir!
Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream. My husband says the rhubarb counts as a vegetable and eats it for breakfast, too.
A great way to keep rhubarb for baking all year long is to chop it up and freeze it in a plastic freezer bag or freezable container. You may want to cut the water to 2/3 cup if you use frozen rhubarb.
What is your favorite handed down recipe?
Want more from scratch recipes? Over 40+ recipes in Pioneering Today-Faith and Home the Old Fashioned Way. Read the first chapter here and my recipe for blueberry buckle.
Hearing the terms heirloom and GMO (genetically modified) lately? My FREE e-book, Heirloom Gardening Guide-Plant to Save Money, explains what these terms mean, how to protect your family, the benefits of heirloom plants, and how to get started. Click here to get your free copy.
|
Share It!
Yum! I love rhubarb. I just put up a whole bunch of it in our freezer from the garden and have more growing in. Dump cakes are so easy and tasty. I like this variation. Thanks for sharing!
You’re welcome, Joanne! It’s good by itself or with vanilla ice cream or whipped cream on top.
Looks delicious! My mother-in-law makes a “brambleberry” pie with strawberries, rhubarb and maybe blackberries that is SOOO yummy. Will keep this recipe in mind, since I have no idea how to cook rhubarb. BTW–have any yummy squash recipes for this time of year? I need something my kiddos will eat!
You lucky girl, Heather! My squash isn’t even blossomed yet we had such a cold and wet start to the growing season. Depends on the squash, if it’s butternut or hard like that, peel it and cut it to look like french fries, then put on a baking sheet, drizzle with just a touch of olive oil and sea salt. Then bake at 400 degrees until done and dip in ketchup. Just like fries! Let me know what kind and I’ll shoot you some other recipes.
Yum! It’s just the regular yellow squash…I don’t think it’s butternut. Bright yellow. We also have zucchini!
For zucchini and yellow squash, my favorite is to slice it in rounds and dip in a beaten egg, then dredge it through some crushed up saltine crackers and put on a baking sheet. Bake in a single layer in the oven at about 350, turning once when starting to brown. Sprinkle grated cheese on top once it looks cooked through. (Been since last summer, but I don’t think it takes longer than a half hour bake time depending on how thick you slice the squash.) Another great way to cook zucchini is to cut it lengthwise into quarters, brush with olive oil, grill, then sprinkle with garlic salt and dip it in ranch.
I love dump cakes! I am perplexed on what could be substituted for the Jello, as it is made from the marrow & parts of animals that have 99% likely have been fed GMO feed their whole lives…… Maybe some Agar Agar would help with the gelling? Otherwise, the homemade cake mix is SUPERB!! I can now possibly use my 101 recipes to make with a cake mix cookbook again!!
Love the blog! I am a new follower:) I found you from the E-book bundle!
Melissa, welcome! So glad you found your way here.
If you buy organic Jello, you should be fine, however, I make a French Apple Dump cake that uses no jello, so as soon as my strawberries are ready, I”ll be trying fresh strawberries with the rhubarb and no jello. I’ll post it once I’ve got it refined. Here’s the French Apple Dump cake recipe beings you’re a dump cake fan like me.
http://melissaknorris.com/2013/03/27/pioneering-today-french-apple-dump-cake-recipe/