One of my favorite signs of Springtime is rhubarb. Although rhubarb desserts aren't my first choice, I like them better than I did as a kid. There's so many great recipes using rhubarb. My favorite rhubarb recipes are those that combine rhubarb and another fruit. When I ran across this recipe over at Finding Joy in My Kitchen, I bookmarked it to try.
If you have rhubarb in your garden, give this recipe a try. This cake has great flavor and the coconut gives the topping a nice crunch.
Grandma's Strawberry Rhubarb Dump Cake
Recipe courtesy of Finding Joy in My Kitchen
4 C rhubarb
1 C sugar
3 T cornstarch
1 box (4 servings) Strawberry Jello
1 small can crushed pineapple
1 box dry yellow cake mix
1/2 C butter
1/2 C coconut
Combine rhubarb, sugar and cornstarch in a pan and heat until warm; stirring frequently as rhubarb cooks and becomes thick. When thicken, pour rhubarb into a 9x13 glass pan. Sprinkle with strawberry jello and 1 can of crushed pineapple (do not drain, use the juice!).
Meanwhile, mix together cake mix and butter until crumbly. Stir in coconut. Sprinkle over the rhubarb mixture.
Bake at 350 for 60-70 minutes.
*If you wish to make a bottom crust, place 1/2 of the cake mixture over the bottom of the cake pan and press to form. Bake crust for 10 minutes at 350. Then pour cooked rhubarb over the top and follow the directions above.
I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.