Peach, Berry, and Rhubarb Dump Cake

Take a dive into this quick, easy, and delicious rhubarb treat that'll keep you and your friends coming back for a second helping. Serve with vanilla ice cream.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 365 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 tablespoons ground cinnamon
• ½ cup chopped walnuts
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon baking powder
• 1 cup chopped rhubarb
• 2 cups white sugar, divided
• 1 cup blueberries
• 1 cup unsalted butter, melted
• 1 cup blackberries
• 1 cup sliced peaches

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.

Step 3

Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium-high and bring to a boil.

Step 4

Remove fruit mixture from the stove and pour into a 9x13-inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.

Step 5

Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.