| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

"Another variation of the classic 'dump cake.' This one is akin to cobbler, with a cakelike top covering a sweetened combination of strawberries and rhubarb." - Recipe submitted by Sheri Gerritsen from Ferndale.

Strawberry-Rhubarb Casserole

4 cups sliced hulled strawberries
4 cups chopped rhubarb
1 cup granulated sugar
1 (6-ounce) package strawberry-flavored gelatin
1 (18.25-ounce) package white cake mix
1/2 cup butter, melted
1/2 cup water

1. Preheat oven to 350°F (175°C). Lightly grease a 13 x 9 x 2-inch baking pan.
2. Combine strawberries and rhubarb in a medium bowl and mix well. Place on bottom of prepared pan. Layer sugar, strawberry gelatin and cake mix over top. Drizzle with melted butter and water.
3. Bake for 40 to 50 minutes, or until done.

Makes 12 servings.