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Smyrna Depot Farmers Market Recipe of the Month:
Strawberry Rhubarb Dump Cake
Servings: 12
Prep time: 1 hour 10 minutes
Cook time: 1 hour
Total time: 2 hours
Ingredients:
4 Cups Rhubarb
4 Cups Quartered Strawberries
1 Cup White Sugar
2 Tblsp. Cornstarch
1 Tblsp. Vanilla
1 Box Yellow or White Cake Mix
10 Tblsp. Salted Butter, Melted
Directions:
Mix strawberries, rhubarb and sugar in a bowl and set aside for 1 hour.
Preheat the oven to 350 degrees.
Drain all except a half cup of juice from the fruit mixture. Mix the fruit, remaining juice, cornstarch and vanilla until combined.
Lightly spray a 9-by-13-inch cake pan, then pour in the fruit mixture.
Sprinkle the cake mix on top of the fruit, then drizzle the melted butter over the cake mix.
Do NOT stir.
Bake at 350 degrees for 1 hour.
Notes:
Bake until the cake is golden brown and the rhubarb is soft. Serve warm with a whipped topping or vanilla ice cream on top and enjoy!
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Find fresh fruits and vegetables at the Smyrna Depot Farmers Market, held each Saturday from 8 a.m.–noon, May 21–Sept. 17, at the historic Depot District in downtown Smyrna, Tennessee.
