"Another variation of the classic
'dump cake.' This one is akin to cobbler, with a cakelike top
covering a sweetened combination of strawberries and rhubarb."
- Recipe submitted by Sheri Gerritsen from Ferndale.
Strawberry-Rhubarb
Casserole
- 4 cups sliced hulled strawberries
4 cups chopped rhubarb
1 cup granulated sugar
1 (6-ounce) package strawberry-flavored gelatin
1 (18.25-ounce) package white cake mix
1/2 cup butter, melted
1/2 cup water
- Preheat oven to 350°F
(175°C). Lightly grease a 13 x 9 x 2-inch baking pan.
- Combine strawberries and
rhubarb in a medium bowl and mix well. Place on bottom of prepared
pan. Layer sugar, strawberry gelatin and cake mix over top. Drizzle
with melted butter and water.
- Bake for 40 to 50 minutes,
or until done.
Makes 12 servings.
