Blueberry Rhubarb Dump Cake

The tartness of the blueberries and rhubarb combined with the sweetness of the dump cake topping made this recipe a hit at our game night!



Blueberry Rhubarb Dump Cake - Snow White

3 C rhubarb, sliced (fresh or frozen)
3 C blueberries (fresh or frozen)
1/2 C brown sugar
1/4 C white sugar
2 heaping T corn starch
1 tsp. vanilla
1 box yellow/white cake mix
3-4 T butter


Pour 3 heaping cups of rhubarb into a large bowl.



Add 3 heaping cups of blueberries.



Add sugars and corn starch and gently stir to combine.





Pour into a lightly greased 9x13 glass baking dish.



Drizzle vanilla over the fruits. Then, pour 1 box of cake mix over the top of the fruits.

Slice the butter thinly and lay over the top of the cake mix.



Bake at 350 for 30-45 minutes, or until top is lightly browned and fruits are bubbly.





Allow to cool sightly before serving.



Pairs excellently with green tea and games :)

This recipe is linked at Tempt My Tummy Tuesday and Chocolate Fridays (non-chocolate week)!