Easy Rhubarb Cake
A delightful rhubarb cake with a sweet-tart flavor, layered with marshmallows and jello, perfect for spring gatherings or dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
- Spread the raw rhubarb evenly on the bottom of the prepared pan.
- Sprinkle sugar, strawberry jello, tapioca, and miniature marshmallows over the rhubarb.
- Prepare the yellow cake mix according to the package instructions.
- Pour the prepared cake batter over the layered ingredients in the pan.
- Bake for 1 hour at 350°F (175°C) until golden and cooked through.
Tips & Substitutions
For a sweeter cake, consider adding an extra 1/4 cup of sugar or using a sweeter variety of rhubarb. If you don’t have tapioca, cornstarch can be a great substitute for thickening. For a fun twist, try adding a handful of blueberries or strawberries to the rhubarb layer. This cake also works well with other fruits, making it a versatile option for any fruit you have on hand.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a side of Cold Mixed Vegetable Salad for a balanced meal. For brunch, consider serving it alongside a refreshing Quick, Easy Punch to complement the sweet and tart flavors of the rhubarb.
Storage & Reheating
Store any leftover cake covered in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 20-30 seconds or until warmed through. If you prefer to enjoy it cold, the flavors will still be delightful the next day. Just be sure to keep it tightly sealed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Rhubarb Cake contains roughly 272 calories, with 4g protein, 65g carbohydrates, and 1g fat. It is an excellent source of vitamin C (45% of the Daily Value), dietary fiber (20% of the Daily Value), and iron (20% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess liquid before using it to avoid a soggy cake. Frozen rhubarb works well and will still provide that delicious tart flavor.
How do I know when the cake is done baking?
The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as ovens can vary. If the top is browning too quickly, you can cover it loosely with aluminum foil.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just make sure it's completely cooled before covering it. You can also freeze it for up to a month; simply wrap it tightly in plastic wrap and then aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).