Sometimes it takes work to keep track of the days. I work on it with conscious effort. This is also the Belltower Festival in good ol' Jefferson Iowa. We have attended many of these. Enough so the thrill is gone. Don't get me wrong, it is very well done most years and I am sure this is one of them. It is just that I prefer to watch Mr. and Mrs. Wren tag-team feed their babies. Beer tents, food trucks, carnival rides and numerous vendors...hmmm Not so much.
I am happy hanging out in our cozy house and home doing exactly what I want to do.
Made this Rhubarb Dump Cake. A winner! Crispy on top and yes, I followed the directions. I will admit I do not always the second time.
Rhubarb Dump Cake
INGREDIENTS:
4 cups fresh rhubarb, diced (about 1 to 1¼ pounds)
1½ cups granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup water, divided
15.25 ounces yellow cake mix, super moist (such as Betty Crocker)
1 cup unsalted butter, melted
INSTRUCTIONS:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan with baking spray and set it aside.
In a large bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and ½ cup of water. Stir until the ingredients are evenly mixed. Pour this mixture into the prepared baking pan.
Evenly sprinkle the yellow cake mix over the rhubarb mixture in the pan. If necessary, gently spread the cake mix to ensure it covers all the fruit evenly.
Drizzle the remaining ½ cup of water evenly over the layer of cake mix.
Carefully drizzle the melted butter evenly over the water and cake mix layer.
Bake the dump cake in the preheated oven for about 45 minutes, or until it turns golden and bubbly.
Once baked, remove the rhubarb dump cake from the oven and allow it to cool on the counter for 15 minutes before serving.
Prep Time: 5 min
Cooking Time: 45 min
Total Time: 50 min
Very good. Nice and crispy on top.
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