Lovely name, isn't it? Dump cake. It goes up there between mud pie and monkey bread on the unfortunately unappetizing food names list. Despite the name, the idea behind a dump cake is very appealing. You layer some kind of fruit in a baking pan, dump everything else on top of it, bake it and you're done. It ends up being some kind of cross between a cake and a fruit cobbler that is juicy and delicious. It certainly isn't pretty, but as far as cakes go it's about as easy as it gets. No mixing, no creaming, just dumping. It's the kind of dessert I can handle when I'm short on time or energy. Which is basically all the time.
Strawberry Rhubarb Dump CakePublished 06/17/2013
- 1 3/4 cups flour
- 1/4 cup cornstarch (or substitute with another 1/4 cup flour)
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup nonfat dry milk
- 3/4 teaspoon salt
- 1 oz (about 1 1/2 cups) sliced freeze dried strawberries
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup brown sugar
- 4 cups chopped rhubarb (thawed and drained if frozen)
- 1 cup water
- 1/2 cup unsalted butter cut into 10-12 pieces
- Heat oven to 350 degrees. Combine flour, sugar, baking powder, nonfat dry milk, salt and dried strawberries in a food processor. Process until combined and strawberries have been completely broken down.
- Spread rhubarb in a 9x13 pan and top with brown sugar. Spread strawberry mixture on top. Pour water over the top and dot with butter pieces.
- Bake 1 hour or until lightly browned. Let cool at least 15 minutes before serving if eating warm.
Prep Time:10 min
Cook time:1 hour