Is it just me or does it feel like we just haven't gotten summer started yet?
We get a couple of nice days and then - bam! - more rain. And not just a little rain - a lot of rain.
So this week we celebrate the 4th of July and typically, that signals that summer is half over. You've heard the saying "knee high by 4th of July" for measuring sweet corn? It's a bit of a stretch this year.
Nonetheless, the Independence Day celebrations must go on! There will be fireworks and picnics with loads of good food. The strawberries will definitely be there and I would like to share a recipe with you for Strawberry Rhubarb Dump Cake. It's super easy and doesn't dirty a lot of dishes - cuz' who has time for that!
I wish I could take credit for this recipe but it belongs to Melissa K. Norris. She is an author/blogger/podcaster/and homesteader extraordinaire. If your looking to get back to a simpler lifestyle -she's your gal. She's written two books that focus on homesteading ways - The Made from Scratch Life and Handmade - The Modern Guide to Made from Scratch Living. I highly recommend them both for your summer reading list.
Here's her recipe:
Strawberry Rhubarb Dump Cake without Jello
4 cups diced rhubarb
1 and 1/2 cups sliced strawberries
1/4 to 1/2 cup sugar
1 scoop (2 and 1/2 teaspoons) gelatin
1 cup cold water
Homemade cake mix (below)
1 and 1/2 cups all purpose flour
3 Tablespoons organic non-GMO corn starch
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees Fahrenheit. Place rhubarb and sliced strawberries in pan, sprinkle sugar over it, then evenly sprinkle gelatin over top.
2. Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour your 1 cup water over all of this and dot with 3 tablespoons chopped butter. Don't stir!
3. Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream.
Enjoy and Happy 4th of July! If you try this recipe, drop me a note and let me know how you liked it. See you soon!