This is a happy accident sort of recipe. My intentions were a cobbler, but instead I ended up with the perfect warm strawberry rhubarb shortcake. I renamed it and repurposed it because the strawberries produced a ton of juice. The flavors are amazing though!

If you let the dessert sit for a bit, the juices will thicken. It will still be far from a pie filling consistency though. Serve it in a bowl, warm and spoon out some of the juice too! Add a couple scoops of vanilla ice cream. I didn't have any on hand because I was expecting to make a cobbler!

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See all that juice? This was while the shortcake was still very, very warm. The shortcake part remains crusty on top. It doesn't get soggy, but the part that's in the juice does soak some of it up like a classic shortcake.

Wanna know a secret? My gorgeous golden shortcake part is a cake mix! Have you ever had a dump cake? I could literally eat all the cake mix off the top of the dump cake and leave the rest. That's why I had to put it on top of this. It's addicting and so darn delicious in a dense, gooey form.

Guysssss! You have to try this! Okay, if you don't love rhubarb, you may want to pass. I know people either love or hate rhubarb. It can be sour. It can be strange to see in a dessert. If it's just purely the looks, look for the red stalks of rhubarb.

Strawberry cobbler in a warm glass dish with a spoon.

Warm Strawberry Rhubarb Shortcake

Author: Miranda Couse

5 from 1 vote

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Dessert

Cuisine American

Servings servings

Calories 204 kcal

Ingredients

Instructions

Preheat oven to 350 degrees.
Add the strawberries and rhubarb into a large mixing bowl. I removed any strings that were on the rhubarb.
In a small bowl, add in the granulated sugar and cornstarch. Stir to combine.
Pour the sugar/cornstarch over top of the berries and rhubarb and mix to coat.
Spread the strawberries and rhubarb out into a 9x13 pan and set aside.
In a large mixing bowl, add in the butter and cake mix. Mix until combined.
Add in the egg and mix until incorporated.
Take small pieces of the cake mix and flatten it out and place it on top of the strawberries and rhubarb. Continue to do that to cover the entire pan. It's too thick to spread with a spoon, so this is the best way.
Place into the preheated oven. Bake for 45 minutes until the edges are golden brown and the juice is bubbling up the sides.
Scoop into a bowl and serve with a scoop of ice cream!

Nutrition

Calories: 204kcalCarbohydrates: 30gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 87mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 330IUVitamin C: 30.2mgCalcium: 33mgIron: 0.3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

9 Comments

So want to try this but just need some clarification. In ingredients it states golden butter cake mix but in directions it says add butter and cake mix. Is the butter a separate ingredient and if so how much do you add?

Kelsey @ Cookie Dough and Oven Mitt says:

at

Yes you add the cake mix and the butter is 3/4 cup, room temperature.

Reply

Hi Miranda just made it, had a huge batch of rhubarb to clean and freeze and I do not like shortcake recipes with biscuits to me that is not shortbread IMO. So I came across your recipe. I love the combination of both rhubarb and strawberries work well together. Your recipe is amazingly delicious. I will be making again. Luv luv it. Oh btw I used an offset spatula dipped the tip in a couple of inches of warm water and it spread much easier. It is so hard to find a traditional shortcake recipe w/o using biscuits these days. Thank you