This strawberry rhubarb dump cake recipe is just what you need – filled with fresh juicy fruit, a tender cake mix layer, and a crumbly topping without jello that’s sure to impress. It’s so easy, even ...

You can just dump the frozen fruit into the baking dish and let it sit at room temperature for 30 minutes. Sprinkle the Strawberry Jello over the cut rhubarb first, then sprinkle the sugar over the ...

Layer the rhubarb and strawberries with a sprinkling of sugar and repeat until all of the fruit is in the tart case. If the rhubarb is bitter, you may need a bit more sugar. Roll out the rest of ...

Beat until smooth and thick. Spoon the cake batter into the prepared tin. Top with the rhubarb, pressing it down gently. Sprinkle with the reserved 3 tablespoons of sugar. Bake for 1 hour 15 ...

Put Jell-O and and sugar in a large bowl and stir in boiling water, until dissolved, about 2 minutes. Stir in strawberry mixture. Pour into a 9-inch square pan. Freeze for an hour or until ice ...

Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest. Spoon the batter into the prepared muffin cups and ...

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There he shared with us his recipe for strawberry and rhubarb crumble, a delicious seasonal recipe made using the best of British and French ingredients - with French Gariguette strawberries and ...

Place the rhubarb and blackcurrants in a pan with the ... Spoon the meringue mix onto the cake and bake for a further 10 minutes. Cool in the tin for 5 minutes before serving.