Strawberry Rhubarb Snack Cake

The perfect dessert or snack for spring!

It’s strawberry and rhubarb season right now in Seattle. I love this flavor combination, so I decided to make a snack cake with it. Usually, I make a strawberry rhubarb cobbler, but time was not on my side! I grabbed a box of gluten-free vanilla cake mix from Whole Foods and used that as my cake mixture. If you like to bake your own, go for it.

You can use any fruit for this, especially as we move into summer when a variety of fruits become available. This versatile recipe is perfect for using all the berries and stone fruits at the end of the summer. If you need a go-to recipe to bring to summer BBQ’s this is it!

Ingredients

One box of vanilla cake mix

A pound and a half of your favorite fruit (I used a pint of strawberries & four stalks of rhubarb)

1/3 cup sugar (I use cane sugar)

2 tablespoons arrowroot powder

Method

Preheat oven to 325°F if convection or 350°F if regular

Chop fruit into 1-inch pieces and add to a large mixing bowl.

Add 1/3 cup sugar 

Add 2 tablespoons arrowroot powder.

Using a large spoon, mix fruit with sugar and arrowroot until all is combined and nothing is left at the bottom.

Let the fruit sit for 5 to 10 minutes while the oven preheats

Mix the box cake mix according to package instructions.

Spray a 9 x 13 baking dish with nonstick spray

Add half the fruit mixture to the bottom of the pan 

Then add the entire cake mixture over the top of the fruit and spread out to the edges of the baking dish

Add the remaining fruit on top of the cake batter and spread out to cover.

Be sure to get all the juice and sugar that was left in the bowl from the fruit macerating. Pour it over the top of the cake.

Place in the preheated oven and bake for 35 to 40 minutes, but check at 30 minutes

When a toothpick comes out clean, it’s done

Let cool for at least 30 minutes before serving.

Leave on the counter for people to snack on 

My guys ate this with strawberry ice cream!