Tangy Rhubarb Peach Cobbler

By: Shamae Budd and Daniel McClellan

2 cans peaches (drained)
8 oz. frozen sliced rhubarb
1 box spice cake mix
1/4 cup sprite (or other carbonated beverage)
1/2 stick butter

Dump drained cans of peaches into 12" Dutch oven and spread out evenly around the bottom. Spread frozen rhubarb evenly over peaches. Pour spice cake mix over fruit.  DO NOT MIX.  Drizzle Sprite evenly over the spice cake mix surface.  DO NOT MIX.  Cut the half stick of butter into small squares (about 8) and distribute them evenly over the spice cake mix surface.  DO NOT MIX.  Place lid on top of Dutch oven.  Place approximately 18 briquettes on top of the lid, lining the outside edge.  Place 10 briquettes underneath Dutch oven.  Rotate lid every 15 minutes, for 30-45 minutes or until cake is cooked through. Enjoy!