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)!
