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Rhubarb Cake II

Rated as 4.36 out of 5 Stars
5

"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

servings 168
Original recipe yields 24 servings (1 -9x13 inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  5. If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

Nutrition Facts


Per Serving: 168 calories; 6.4 27 1.5 11 182 Full nutrition

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Reviews

Read all reviews 55
  1. 67 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 prepa...

Most helpful critical review

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 ...

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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 prepa...

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!

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.

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 'y...

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 ...

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 d...

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.

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]

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 ...