My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.

  • Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

  • If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

Nutrition Facts

168 calories; 6.4 g total fat; 11 mg cholesterol; 182 mg sodium. 27 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2002
Our family really likes this recipe but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe it's a winner"!!! Read More
(38)

Most helpful critical review

Rating: 1 stars
06/29/2004
Oh I hate to say it but this was terrible! It was sickeningly sweet and it never really turned into cake more like rhubarb with a crust/crumble. I admit that I was rather skeptical when I layered all of the ingredients thinking that it would not turn into a real cake - and indeed it didn't. There are such better things to do with rhubarb that don't involve turning into a chewy jammy substance-kind of like fruit leather around the edges. Read More
(17)
68 Ratings
  • 5 star values: 45
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6
Rating: 5 stars
12/23/2002
Our family really likes this recipe but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe it's a winner"!!! Read More
(38)
Rating: 5 stars
12/23/2002
Our family really likes this recipe but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe it's a winner"!!! Read More
(38)
Rating: 5 stars
08/27/2003
This recipe may sound strange - it may sound like "a bit much" but trust me it's delicious - a family favorite (that I had lost!)...even rhubarb haters will love it. And it's EASY! Read More
(22)
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Rating: 5 stars
06/16/2004
I substituted sugar free jello and used Splenda sweetener. This was awesome!! Also good with a couple tablespoons of frozen light cool whip instead of vanilla ice cream. Read More
(19)
Rating: 1 stars
06/29/2004
Oh I hate to say it but this was terrible! It was sickeningly sweet and it never really turned into cake more like rhubarb with a crust/crumble. I admit that I was rather skeptical when I layered all of the ingredients thinking that it would not turn into a real cake - and indeed it didn't. There are such better things to do with rhubarb that don't involve turning into a chewy jammy substance-kind of like fruit leather around the edges. Read More
(17)
Rating: 4 stars
07/21/2004
This was very easy but I thought it was sickening sweet. Next time I'll reduce the sugar. I also didn't care much for the cake mix powder that was left on the top but that's a dump cake for 'ya! Read More
(16)
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Rating: 5 stars
12/23/2002
This recipe is FANTASTIC!! I did not have raspberry jello so I used strawberry & it was so tasty. I imagine that one could use any of the various flavors of Jello. The ease of assembling this dessert is perfect for the busy lifestyle of today's woman. Thanks Darlene-this recipe is a KEEPER!! Read More
(9)
Rating: 5 stars
12/23/2002
This recipe is now one of our favorites. I freeze my rhubarb and have been making this for over a year now... although I play around with the recipe.(I have made this with strawberries leaving out the jello) A great recipe and easy enuf for a bachelor or student to make - you don't need a bowl or spoon! HAHA Read More
(8)
Rating: 5 stars
08/27/2003
This is another easy and quick recipe for summer!As others said any red berry Jello works fine. Of course we have to have some vanilla ice cream with it!!!:o Read More
(8)
Rating: 5 stars
05/25/2005
I loved this cake. I make it all the time. I found the raspberry jello a little sharp so switched it to strawberry and it is even better. Read More
(8)