I must confess. This recipe is semi-homemade. I was pressed for time, but wanted to make something that would utilize the strawberries and rhubarb sitting in my refrigerator. What I came up with was a buckle-like dessert that knocked my family’s socks off.
The rhubarb was obtained at the local farmer’s market. The strawberries, however, were store bought. Also store bought was the cake batter for the buckle. I had a small box of Jiffy yellow cake mix (you know, the kind your mom bought you for your easy bake oven so it would last). The topping is what does me in. A marriage of brown sugar, oats, flour, butter and cinnamon. Heaven.
This recipe is easy and won’t take much time at all to throw together. What you get in return is an awesome combination of sour and sweet hugged in a bed of fluffy cake all topped with a delectable crumbly, crunchy topping.
I threw this recipe together on a whim. The amount of strawberries and rhubarb you use is up to preference.
- 1-1.5 C rhubarb, diced
- 1-1.5 C strawberries, sliced
- 1 9 oz box of Jiffy Golden Yellow Cake Mix
- 1 egg
- 1/2 C water
- 1 C oats
- 1/2 C brown sugar
- 1/2 C flour
- 1 tbsp cinnamon
- 1/2 stick butter, cold and cut up
Preheat your oven to 350. Spray a 8×8 pan with cooking spray and layer the strawberries and rhubarb on the bottom of the baking dish.
Mix the cake mix, egg and water until thoroughly mixed. Pour over berries and rhubarb.
In a separate bowl combine the oats, brown sugar and cinnamon. Cut in the cold butter until it’s crumbly and the butter is about the size of a pea. Cover batter with crumble topping. I like a lot of topping on mine. If you feel the same, go ahead and double the ingredients to make the topping.
Bake until golden brown and a toothpick comes out clean when inserted into cake. Baking time will vary depending on your oven. For me it took about an hour. It should look something like this when it is finished baking.
Let cool before slicing. It is fantastic warm or cold. Try a scoop of vanilla ice cream on top if so inclined.