I used to make the best pies in the entire world, before I had to go gluten free because I have Celiac’s Disease. My family misses my pies. My pie crust would just melt in your mouth and my strawberry rhubarb pie was everyone’s favorite. But I have been able to put together a gluten free strawberry rhubarb dessert that makes everyone happy. It’s as good as the pie I used to make. And yes, I promise, if I ever find a gluten free pie crust recipe I will certainly share my take on it.
Gluten Free Strawberry Rhubarb Dump Cake
A delicious gluten free alternative to strawberry rhubarb pie
Ingredients
- 1/4 cup packed brown sugar
- 1 cup butter or margarine two cubes of butter – 1/2 will be melted, the other half will not
- 2 – 3 cups sliced strawberries you can use the frozen kind, too
- 2 cups sliced rhubarb
- 1 box gluten free yellow cake mix
- a sprinkle of cinnamon optional
- a sprinkle of nutmeg optional
Instructions
- Preheat oven to 425 degrees (you can also just follow the heating and baking instructions on the cake mix box for a 9 x 13 pan). Melt the 1/2 butter (1 cube) or margarine in the microwave. Put your brown sugar in the 9 x 13 pan and pour the melted butter over top of it. Use a spoon and mix the brown sugar with the butter until smooth. Spread it around the bottom of the pan. Don’t worry if it doesn’t cover every single bit, just get it spread around.
- Pour in the sliced rhubarb, juice and all and spread it over the pan as evenly as you can.
- Next pour in the sliced strawberries, with all the juice and spread it over the rhubarb. I don’t add any extra sugar to this, but I have on occasion sprinkled cinnamon over the strawberries. Not a lot! Just a little sprinkle. And I have also sprinkled a little bit of nutmeg as well. It gives the dump cake that pie like flavor that my family loved.
- Pour the dry yellow cake mix over the fruit until it is covering the entire pan. Use a fork, if you need to, to push the cake mix into the corners, but be careful not to mix the cake mix with the fruit underneath.
- Now take your other 1/2 cup butter and cube it up into 9 or 12 pieces and spread those out over the cake mix. You don’t need to melt the butter or mix the butter with the dry cake mix. Not yet.
- Put your cake in the oven. I cook it for 15 minutes at 425 degrees and then at the 15 minute mark I use a fork to mix some of the dry cake mix that is still cooking in with the bubbly juice from underneath. This is completely your personal preference here. If you want all your cake mix mixed in, then do it. If you like the texture of the dry cake mix with the cooked cake mix that has naturally mixed with the juice and the butter, then don’t mix up too much.
- After I’ve used a fork and mixed some of the dry cake mix in, I lower the temperature on the oven to 375 degrees and I cook it for another 20 minutes and then remove from the oven. Let stand for about 15 minutes, because the hot fruit juice can burn if you eat it too soon.
Notes
This is a super easy, great tasting gluten free dessert. The only trick with the gluten free version is you have to put it in the refrigerator if you don’t eat it all in 24 hours. It has to do with the natural ingredients in the cake mix.
Enjoy! And if you’re interested, I’ve included my original Dump Cake recipe and some other great dump cake alternatives that I use now that I’m gluten free.