Ingredients
- 5 cups strawberries, hulled and quartered
- 3 cups rhubarb, thinly sliced
- 1 + ¾ cups granulated sugar
- ¼ cup cornstarch
- ¾ cup butter, room temperature
- 1 golden butter cake mix
- 1 egg
Recipe Description
This is a happy accident sort of recipe. My intentions were a cobbler, but instead I ended up with the perfect warm strawberry rhubarb shortcake. I renamed it and repurposed it because the strawberries produced a ton of juice. The flavors are amazing though!
If you let the dessert sit for a bit, the juices will thicken. It will still be far from a pie filling consistency though. Serve it in a bowl, warm and spoon out some of the juice too! Add a couple scoops of vanilla ice cream. I didn’t have any on hand because I was expecting to make a cobbler!
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