Monday, June 27, 2011

Strawberry Rhubarb Pudding Cake

AKA:  The yummiest stuff on earth!
You'll want to make some of this, I promise.
If you know me .... you know I wouldn't steer you wrong when it comes to FOOD.
And if you don't know me .... you're just gonna have to take my word for it!

This is an old family recipe.
I got it from my Aunt Katie .... but I couldn't tell you where she got it from ... maybe my grandma?  Maybe not?
All I know is, I've been eating it my whole life -- and I've loved every spoonful.
(OK - please don't be concerned, I haven't literally been eating it my whole life .... just once or twice a year, usually during strawberry season around here.  But I would eat it every day of my life if I could still fit into my clothes afterwards ....).

Are you ready for this?
Start here:
Slice 'em up .... you should have about 2-3 cups of each.
(I don't think it really matters though, as long as it's relatively close!)

Next, you'll need .... 
A box of strawberry jell-o and a yellow cake mix!
**This is a 3-bowler recipe, by the way.
As in .... you need 3 bowls to prepare it. :)~

So, take the first bowl and mix together the sliced strawberries, rhubarb, and jell-o mix.  Set aside.

In the second bowl, prepare the yellow cake mix according to the directions on the box.  Spread in a 13x9 pan.
Then spoon the strawberry/rhubarb/jell-o mixture (which has been getting all juicy and lovely in the first bowl) over the cake mix ....

In the third bowl, combine the following ingredients:  6 tablespoons butter, 1/3 cup flour, 1 1/2 cups sugar, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
I used a fork to mix it together until the butter was thoroughly combined and crumbly.  Then sprinkle that mixture over the fruit layer --- and bake at 375 degrees for approximately 45 minutes.
While in the oven, magic happens with this cake!
The layers actually switch places ....
The cake bakes up through the fruit layer and ends up on the top!
(You want it to be nice and brown.)
Serve warm (or not) with (or without) vanilla ice cream.
I won't tell you how many days that 13x9 pan of yumminess lasted in our house (consisting of 2 1/2 people).... but I will tell you --  it was a very low number.
And that is why I only eat it once or twice a year!
Once you start, you can't stop!
I recommend making it before having LOTS of people over.
Except then you'll want to make another pan, anyway ..... so never mind!
Just EAT .... and BE MERRY! :-)


  1. I LOVE LOVE LOVE anything strawberry rhubarb!!! :) We grew up eating strawberry rhubarb pie and it's my favorite food EVER! But I've never tried this!! WOW!!! I have some rhubarb growing in my garden so I will have to make this SOON!! Thanks for the recipe!

  2. This looks really good.... I will have to give it a try. Thanks for sharing your recipe. :) Sue

  3. Ok, this is kinda funny. We have a very similar recipe to this and I just made it on Friday. You put the berries down first, sprinkle sugar, then raspberry jello, then marshmallows, then put the cake batter down. Delish! I'm gonna have to try yours and I just last year tasted rhubarb for the first time and loved it. =)

  4. Ship some of that my way will ya??

  5. I've never made anything strawberry-rhubarb, but this looks fantastic AND easy! So my style. Definitely gonna be tryin' this! Thanks Bec!

  6. Oooh, you're right, gonna have to try it, thanks so much!!!

  7. YUM!! That looks delicious. I'm on a diet but I'm tempted to make this for the 4th of July!

  8. This looks amazing! I am going to make this this week for my birthday cake! :)


Thank you for your comments!
I love EVERY. SINGLE. ONE. :-)