Strawberry Rhubarb Dump Cake
use this topping

1 3/4 cups flour
1/4 cup cornstarch (or substitute with another 1/4 cup flour)
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup nonfat dry milk
3/4 teaspoon salt
1 oz (about 1 1/2 cups) sliced freeze dried strawberries
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup brown sugar
4 cups chopped rhubarb (thawed and drained if frozen)
1 cup water
1/2 cup unsalted butter cut into 10-12 pieces

Instructions

Heat oven to 350 degrees. Combine flour, sugar, baking powder, nonfat dry milk, salt and dried strawberries in a food processor. Process until combined and strawberries have been completely broken down.
Spread rhubarb in a 9x13 pan and top with brown sugar. Spread strawberry mixture on top. Pour water over the top and dot with butter pieces.
Bake 1 hour or until lightly browned. Let cool at least 15 minutes before serving if eating warm.


Read more: http://www.heatovento350.com/2013/06/strawberry-rhubarb-dump-cake-from.html#ixzz5lB31EZNI
dessert  strawberry  rhubarb  cake 
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