Rating: 4.67 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.

  • Bake in the preheated oven until cake is bubbly, about 20 minutes.

Cooks Notes:

Raspberry flavored gelatin (such as Jell-O(R)) can be substituted for strawberry.

Margarine can be substituted for butter.

If you would like your cake a little sweeter, 1/4 cup white sugar can be added.

Nutrition Facts

248 calories; protein 2.8g; carbohydrates 42.2g; fat 8.2g; cholesterol 10.9mg; sodium 294.9mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/23/2020
Thank you for the quick and tasty recipe. I added the 1/2 cup of sugar with strawberries and rhubarb before putting in baking dish. I wish I would have melted the butter and poured over top, but it was so soft I had lots of tiny slivers of butter everywhere. I had to bake my cake for a much longer time, but I might have used more gelatin than called for. So I just baked it until it was “set” and golden. Family loved it!! I will make this again! Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2021
I love this recipe. The only change I made was to add a large box of jello instead of the added sugar. Read More
Rating: 5 stars
07/24/2021
My strawberries had been frozen, so there was a lot of liquid. Added 1 Tbl. instant tapioca. had to cook an extra 2p minutes. It was so good. Took it to a get together & it was gone by the end of the day. Read More
Rating: 5 stars
06/23/2020
Thank you for the quick and tasty recipe. I added the 1/2 cup of sugar with strawberries and rhubarb before putting in baking dish. I wish I would have melted the butter and poured over top, but it was so soft I had lots of tiny slivers of butter everywhere. I had to bake my cake for a much longer time, but I might have used more gelatin than called for. So I just baked it until it was “set” and golden. Family loved it!! I will make this again! Read More
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Rating: 4 stars
05/21/2021
It didn't come out like the original picture, but it tastes pretty good. It definitely needed the extra sugar. Read More
Rating: 5 stars
06/18/2020
Tastes like my childhood Read More
Rating: 4 stars
06/06/2021
Just made this since I have an abundance of rhubarb and strawberries are also in season. For a quick, simple dessert, it’s good. Nice and easy for a week night. I’d actually give it 4 1/2 stars if I could. I used probably 1/8 of a cup of sugar mixed in with my strawberries and rhubarb and that was perfect! I also had to bake probably 25-28 minutes until set which is shocking as I usually have to cut bake times with my oven as it’s so hot/powerful. I checked it initially at 15 minutes, thinking it would totally be done & surprisingly, it was not. I would make again when I am looking for a simple, quick seasonal dessert. Read More
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