In-Season Recipe Swap: Rhubarb

This week, Tammy's theme is rhubarb. Rhubarb is easy to grow in the garden and plentiful year after year. I grew up eating tons of delicious rhubarb recipes... rhubarb torte, rhubarb cake, and strawberry rhubarb dump cake.

This recipe is kind of "dump-cake" like, and super delicious!

Mom's Rhubarb Dessert - Mom

4-6 C sliced rhubarb
1 small can crushed pineapple, with juice
1/2 - 3/4 C sugar
1 pkg (3oz) strawberry jello (or cranberry)
4 C sliced strawberries (or 1-2 C cranberries, if using cranberry jello)
6 T butter
1 yellow cake mix
1 C coconut
1/2 C water + 1 tsp. vanilla extract

Lightly grease a 9x13 glass baking dish. Place sliced rhubarb in the pan and spread out evenly to cover the bottom.

Spread over the rhubarb 1 can of crushed pineapple with the juice. Spread out sliced strawberries and sprinkle with sugar, to taste. Shake jello over the top of all the fruit.

Mix together cake mix with butter and coconut. Sprinkle over the top of the fruit mixture. Press down a bit with your hand. Combine water with vanilla extract and drizzle over the top of the cake.

Bake at 350 for 45-60 minutes until rhubarb is tender and topping begins to brown.

Excellent warm or cold, topped with ice cream or whipping cream.