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Pineapple-Rhubarb Streusel Dessert

Convenient canned pineapple and fresh rhubarb deliciously combine in this dessert. It's quick, easy and, best of all, yummy!—Bobbi Miles, Waupaca, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    12 servings


  • 5 cups sliced fresh or frozen rhubarb, thawed (1-inch pieces)
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1 package butter recipe golden cake mix (regular size)
  • 2 cups finely chopped pecans
  • 1/2 cup cold butter


  • In a large bowl, combine the first four ingredients; mix well. Pour into a greased 13-in. x 9-in. baking dish. In another bowl, combine dry cake mix and pecans. Cut in butter until mixture resembles coarse crumbs; spread evenly over rhubarb mixture. Bake at 350° for 35-40 minutes or until lightly browned.

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  • Stellie
    May 10, 2012

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