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strawberry rhubarb-pecan crunch dessert

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

There are quite a few versions of this dessert, but I used what I had on hand to make a simple quick and easy dessert, plus I was trying to use ingredients I had on hand from the pantry, and this one was very tasty. You can always alternate the fruit by using Blueberry, Apple Cherry, or peach or what ever is available, and it a very satisfying dessert. Next time I will use chopped pecans instead of the halves, to cover more of the surface of the dessert and have more crunchy texture on top. But this was still very tasty with the buttery flavor and crunchy toasted pecan halves.

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yield 6 -8 OR MORE DEPENDING ON PORTION SIZE
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For strawberry rhubarb-pecan crunch dessert

  • 2 can
    strawberry rhubarb pie filling (21 oz.)
  • 1 box
    pillsbury moist supreme strawberry cake mix
  • 2 c
    chopped pecans or halves
  • 2 stick
    butter, melted

How To Make strawberry rhubarb-pecan crunch dessert

  • 1
    These are the main ingredients for this recipe minus the pecans and melted butter.
  • 2
    Spray a 9X13 size casserole dish with non stick cooking spray. Preheat oven to 350 degrees F.
  • 3
    Pour filling into sprayed dish.
  • 4
    Sprinkle dry cake mix over the top of pie filling.
  • 5
    Now add chopped or halved pecans over top of cake mix.
  • 6
    Top with melted butter.
  • 7
    Bake in preheated 350 degree F. oven for45 to 50 minutes or until top is firm.
  • 8
    Serve hot, plain, or with whipped topping or ice cream.
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