Description
Experience a nostalgic blend of tart rhubarb and sweet summer strawberries in this incredibly simple yet rewarding dessert. This cake features a soft, fluffy base topped with a jammy, fruit-forward layer that develops beautifully in the oven.
Ingredients
- 1 (15.25 ounce) box white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 4 to 5 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 cup fresh strawberries, diced
- 1 cup granulated sugar
- 1 (3 ounce) box strawberry gelatin powder
Instructions
- Preheat your oven to 350℉ (175℃) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the white cake mix, eggs, milk, and vegetable oil; beat with an electric mixer on medium speed for 2 minutes until smooth.
- Pour the cake batter into the prepared baking dish and spread it evenly to the corners.
- In a separate medium bowl, stir together the rhubarb chunks, diced strawberries, sugar, and dry strawberry gelatin powder until the fruit is well coated.
- Evenly arrange the fruit mixture over the top of the cake batter without stirring it into the mix.
- Bake for 45 to 55 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and allow the cake to cool slightly so the fruit layer can set before slicing.
Notes
To ensure the best texture, avoid over-mixing the fruit into the batter; letting it sit on top allows it to sink naturally and create distinct pockets of flavor. If your rhubarb is frozen, thaw and drain it thoroughly before use to prevent the cake from becoming too moist.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American