PEACH, BERRY, AND RHUBARB DUMP CAKE

Peach, Berry, and Rhubarb Dump Cake image

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.

Provided by Sip Stir and Simmer

Time 1h10m

Yield 12

Number Of Ingredients 13

Ingredients

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
½ cup chopped walnuts
2 tablespoons ground cinnamon

Steps:

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.

Nutrition Facts : Calories 365 calories, Carbohydrate 48.2 g, Cholesterol 42.3 mg, Fat 19.2 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 10.3 g, Sodium 289.6 mg, Sugar 37 g