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!
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.
- 5 cups strawberries hulled and quartered
- 3 cups rhubarb thinly sliced
- 1 + 3/4 cups granulated sugar
- 1/4 cup cornstarch
- 3/4 cup butter room temperature
- 1 golden butter cake mix
- 1 egg
- 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!