This Easy Rhubarb Dessert with Jello is the perfect balance of tart rhubarb and sweet strawberry gelatin, topped with a buttery cake crust. It is an incredibly simple dump-style cake that highlights the best of spring produce with minimal effort and maximum flavor. Whether you are hosting a backyard barbecue or looking for a quick weeknight treat, this recipe is a guaranteed crowd-pleaser.
Why You Will Love This Recipe
There are so many reasons why this Easy Rhubarb Dessert with Jello will become a staple in your kitchen. First and foremost, it is incredibly beginner-friendly; you essentially layer the ingredients and let the oven do all the hard work. The combination of the tart rhubarb and the sweet strawberry Jello creates a classic flavor profile that everyone loves. Additionally, it uses simple pantry staples like boxed cake mix and butter, making it a budget-friendly option for large gatherings. The texture is also a winner, featuring a soft, jammy fruit bottom and a golden, slightly crisp cake topping.
Ingredients
- 4 cups of fresh or frozen rhubarb, chopped into 1/2-inch pieces
- 1 cup of granulated white sugar
- 1 package (3 ounces) of strawberry-flavored gelatin (Jello)
- 1 box (15.25 ounces) of yellow or white cake mix
- 1/2 cup of unsalted butter, melted
- 1 cup of water
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.
- Sprinkle the granulated sugar evenly over the rhubarb layer, followed by the dry strawberry gelatin powder.
- Pour the dry cake mix over the top of the rhubarb and gelatin layers, spreading it out into an even layer with a spatula (do not stir).
- In a small bowl, combine the melted butter and the water.
- Pour the butter and water mixture slowly and evenly over the top of the cake mix, ensuring as much of the dry mix is moistened as possible.
- Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the rhubarb filling is bubbly.
- Remove from the oven and allow the dessert to cool for at least 15-20 minutes to let the gelatin set before serving.
Expert Tips / Pro Tips
To get the best results with this Easy Rhubarb Dessert with Jello, try to chop your rhubarb into uniform pieces so they cook at the same rate. If you are using frozen rhubarb, do not thaw it first; simply add it to the dish and perhaps add 5 minutes to the baking time if needed. For the most even crust, try to drizzle the butter and water mixture as carefully as possible to avoid leaving large patches of dry cake mix. If you see dry spots halfway through baking, you can gently poke them with a fork to let the moisture seep in, but remember not to stir the layers!
While strawberry Jello is the classic choice, you can easily swap it out for raspberry or cherry gelatin for a different flavor profile. If you prefer a citrusy twist, try using a lemon cake mix instead of yellow cake mix. For those who enjoy a bit of crunch, you can sprinkle 1/2 cup of chopped pecans or walnuts over the top of the cake mix before adding the butter and water. If you need to make this gluten-free, simply substitute the standard cake mix with your favorite gluten-free yellow cake mix brand.
Serving Suggestions
This dessert is best served warm, shortly after it has had time to set. A generous scoop of premium vanilla bean ice cream is the traditional accompaniment, as the cold creaminess cuts through the tartness of the rhubarb perfectly. You can also serve it with a dollop of homemade whipped cream or a drizzle of heavy pouring cream. For a brunch-style presentation, it even tastes great alongside a spoonful of Greek yogurt.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Because of the gelatin content, this dessert holds its structure well when chilled. If you wish to freeze it, allow the cake to cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To reheat, place a portion in the microwave for 30-45 seconds, or put the entire dish back in a 350°F oven for 10-15 minutes until warmed through.
Nutrition Information
| Nutrient | Amount per Serving (Approx. 1/12th of cake) |
|---|---|
| Calories | 310 kcal |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 20mg |
| Sodium | 340mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 1g |
| Sugars | 38g |
| Protein | 2g |
FAQ
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. There is no need to thaw it before adding it to the baking dish, though you may need to increase the baking time by about 5 minutes to ensure the center is hot and bubbly.
Do I need to peel the rhubarb?
No, you do not need to peel rhubarb. Simply trim the ends, discard any leaves (as they are toxic), and chop the stalks into small pieces. The skin softens beautifully during the baking process.
Why is my cake mix still dry in some spots?
This usually happens if the water and butter mixture wasn’t distributed evenly. You can prevent this by drizzling the liquid carefully or gently tapping the dish on the counter to help the liquid settle. If you see dry spots during baking, you can lightly mist them with a little extra water.
Can I make this dessert ahead of time?
Yes, you can make it a few hours in advance. It is actually easier to slice once it has cooled slightly and the Jello has had a chance to set. You can serve it at room temperature or reheat it before serving.
Easy Rhubarb Dessert with Jello
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray.
- Spread the chopped rhubarb evenly across the bottom of the prepared baking dish.
- Sprinkle the granulated sugar and the dry strawberry Jello powder evenly over the rhubarb layer.
- Pour the dry yellow cake mix over the top of the rhubarb and Jello, spreading it out to cover the edges.
- Drizzle the melted butter and the water over the top of the cake mix as evenly as possible; do not stir.
- Bake in the preheated oven for 45 to 50 minutes, or until the rhubarb is bubbling and the topping is golden brown.
- Remove from the oven and let it cool for at least 15 minutes before serving to allow the Jello to set slightly.