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Strawberry Rhubarb Dump Cake

Strawberry Rhubarb Dump Cake

This Strawberry Rhubarb Dump Cake balances tart rhubarb with sweet strawberries perfectly. It yields a gooey fruit base and a golden crust with zero effort. A vibrant explosion of sweet and tangy seasonal flavors, this dessert is easy to prepare, making it perfect for busy plant-based kitchens.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh rhubarb, sliced into half-inch pieces
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup organic cane sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 box vegan yellow cake mix (approximately 15 ounces)
  • 3/4 cup vegan butter, sliced or melted
  • 1/2 cup sliced almonds or pecans (optional)

Method
 

  1. Preheat the oven to 350°F (175°C) and grease the baking dish.
  2. In a large mixing bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla; toss gently.
  3. Pour the fruit mixture into the prepared baking dish.
  4. Sprinkle the cake mix evenly over the fruit without pressing it down.
  5. Distribute the vegan butter over the cake mix.
  6. Bake for 45 to 55 minutes until the crust is golden and juices bubble around the edges.
  7. Let cool for at least 15 minutes before serving.

Notes

Ensure to discard the toxic leaves of rhubarb. Use high-quality, organic ingredients. For a gluten-free version, swap cake mix for gluten-free alternative. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven at 325°F for about 10 minutes.