Mom made this incredible dessert the other day. It is adapted from Taste of Home.
- 4 cups chopped fresh or frozen rhubarb
- 2 T lemon juice
- 1 cup sugar
- 1/4 cup cornstarch
- 1 can (20 oz) cherry pie filling
- CAKE:
- 1 yellow cake mix
- 1 cup cold butter, cubed
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- CRUMB TOPPING:
- 3/4 cup sugar
- 3/4 cup flour
- 1/2 cup cold butter, cubed
- Spray a 9x13" baking pan with cooking spray; set aside.
- In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more til thickened and bubbly. Stir in pie filling; set aside to cool completely.
- For cake, in a large bowl, add cake mix. Cut in butter til mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just til moistened.
- Spread a little more than half of the batter into prepared baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.
- For topping, combine sugar and flour. Cut in butter til mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or til a toothpick inserted in the center comes out clean.
recommend
Facebook
Twitter
bookmark 
print
Comments: 31
If you keep this up, you might get a reputation for cooking. ;-D
They don't even thaw it first I don't think.
And the original recipe calls for making the cake from scratch. Mom just took a shortcut.