Our garden is overflowing the rhubarb right now! And, strawberries are just about in season here too. So, combining this veggie and fruit with sweet pineapple made for a delightful {and easy} dessert!
Pineapple Strawberry Rhubarb Crumble
1 box yellow cake mix {or, make your own}
1 lb. strawberries, diced
4 stalks rhubarb, sliced
1 can (large) crushed pineapple
2 T butter
Begin by tossing the rhubarb and strawberries together in a large bowl.
Pour the crushed pineapple into the bottom of a lightly greased 9x13 glass baking dish.
Add the strawberry mixture over the top.
Then, dump the cake mix over the top of the fruit.
Spread out until smoothed.
Slice the Ts of butter very thin, and lay them over the top of the cake.
Bake at 350 for 45 - 55 minutes, until the fruit layer is bubbling and the top is lightly browned.
Serve warm, or at room temperature.
This post is linked to: Tempt My Tummy Tuesday, Tasty Tuesday (1), Tasty Tuesday (2), Full Plate Thursday, Sweets for a Saturday, Family Friendly Fridays, Potluck Sunday, Sweet Tooth Friday, Melt in Your Mouth Monday
Oh man. I love dump cake :) Your pictures make me wish I had a rhubarb plant. I have only been able to find it frozen here in Arizona.
ReplyDeleteThis looks so good!
ReplyDeleteI am going to have to go check my dad's plants!
ReplyDeletewow!!! Yummy!
ReplyDeleteHi Sno White,
ReplyDeleteYour Pineapple Strawberry Rhubarb Crumble looks delicious. It is a great combination of flavor that I can almost taste, yum! Thanks for sharing with Full Plate Thursday and come back soon!
All that fruit would surely make for one taste-tastic crumble.
ReplyDeleteMmmm I love strawberries and rhubarb together, such a perfect combination! Your crumble looks so good, it's such a comforting dessert!!!
ReplyDeleteThanks, Maria! It's one we love - certainly perfect for spring.
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