Peach, Berry, and Rhubarb Dump Cake
Recipe by Sip Stir and Simmer from allrecipes.com
Dessert 1 Hr. 10 Mins.
Ingredients
12
12 servings
- •1 cup all-purpose flour
- •2 cups white sugar, divided
- •1 tablespoon baking powder
- •1 teaspoon salt
- •1 cup milk
- •1 cup blackberries
- •1 cup blueberries
- •1 cup sliced peaches
- •1 cup chopped rhubarb
- •1 tablespoon lemon juice
- •1 cup unsalted butter, melted
- •0.5 cup chopped walnuts
- •2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- 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.
- Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 365
- Carbohydrate: 48g
- Fat: 19g
- Fiber: 2g
- Protein: 3g
- Sugar: 37g
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