Saturday, May 21, 2011

Strawberry Rhubarb Dump Cake

Harvesting rhubarb
       Dump cakes are the hallmark of dutch oven cooking.  They are idiot proof, perfect for camping and can easily feed a crowd.  Opening a can of fruit then sprinkling it with cake mix is about as basic as it gets.  Forty five minutes later this improbable combination works it's magic and transforms into a cobbler-like sweet concoction with a crispy topping and syrupy base. This was my first attempt at making one.  Rhubarb is in season and since I love strawberry rhubarb pie, this recipe caught my eye.  Dump cakes are easy to assemble but you do have to bake them long enough to make sure they are cooked all the way through.  I baked this in my 12 inch regular oven at 350 degrees for 40-45 minutes with 12 coals in a ring around the bottom and 16 on top.  From About.com.

Strawberry Rhubarb Dump Cake
4 to 5 cups of cubed rhubarb (raw)
1 cup sugar
1 (3 oz) package of strawberry Jello - may be sugar free
1 white or yellow cake mix (2-layer size, about 18 ounces)
1 1/4 cup water
1/2 cup melted margarine or butter

     Spray or lightly oil a 12 inch dutch oven.
     Place ingredients in even layers in the order that they are given.  Do not stir.
     Bake at 350 for 45 minutes or until cake is cooked completely in the middle.

Sprinkle in layers, no stirring
Bubbling around a crisp crust

Now I know why these are so popular

No comments:

Post a Comment