RHUBARB DUMP CAKE RECIPES

Steps:

• 1. Make the Compote: In a medium saucepan, combine the strawberries, rhubarb, sugar and � cup water. Bring to a simmer over low heat. Cook, stirring frequently to prevent scorching, until the fruit is soft but not completely broken down, 25 to 30 minutes. Cool while you make the shortcake biscuits. 2. Make the Shortcake Biscuits: Preheat the oven to 400�F. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and using your fingertips, work it into the dry ingredients until it's about the size of peas. 4. Using a silicone spatula, stir in the buttermilk until you have a shaggy dough. (There will be a lot of dry spots; that's OK.) Dump the dough out onto a well-floured surface and pat it into a roughly �-inch thick rectangle. Using a bench scraper, fold one third of the rectangle toward the center. Repeat with the other side (like you're folding a letter or making a C-fold). Pat the dough into a �-inch thick rectangle; repeat this folding and patting process twice, flouring your hands and the surface as needed. 5. Using a sharp knife, cut the dough into 20 small biscuits, and transfer them to the prepared baking sheet. Using a pastry brush, lightly brush the tops with heavy cream and sprinkle with sparkling sugar. Bake until puffed and golden brown, 15 to 20 minutes. 6. To assemble, split a biscuit in half crosswise. Add a dollop of whipped cream to the bottom half and top with some of the cooled compote. Top with the biscuit top, another dollop of whipped cream and compote. Repeat with the remaining biscuits. Note: The compote can be made up to 5 days ahead and stored in an airtight container in the fridge.

Steps:

• Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.