Easy Strawberry-Rhubarb Dessert
A luscious layered dessert combining tangy rhubarb, sweet strawberries, and a buttery cake topping, perfect for spring gatherings and family dinners.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a 9 x 13-inch pan, layer the rhubarb evenly across the bottom.
- Sprinkle the sugar over the rhubarb.
- Dissolve the strawberry Jell-O in water and pour over the sugar layer.
- Sprinkle the dry white cake mix evenly over the Jell-O layer.
- Drizzle the melted butter over the cake mix.
- Bake in the preheated oven for 45 minutes to an hour until bubbly and golden.
Tips & Substitutions
For a twist, consider adding diced strawberries for extra flavor and texture. If you prefer a less sweet dessert, reduce the sugar to 3/4 cup. Alternatively, you can use a sugar substitute if you're looking for a lower-calorie option. Ensure the rhubarb is fresh and vibrant for the best results, and check out our American recipes for more dessert ideas.
Serving Suggestions
Serve this Easy Strawberry-Rhubarb Dessert warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Josh'S Apple And Banana Salad for a fresh side dish. For an added crunch, sprinkle some toasted nuts on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place a portion in the microwave for about 30 seconds or until warmed through. You can also reheat it in the oven at 350°F for about 10-15 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Strawberry-Rhubarb Dessert contains roughly 920 calories, with 7g protein, 175g carbohydrates, and 26g fat. It is an excellent source of vitamin C (99% of the Daily Value) and dietary fiber (43% of the Daily Value), and a good source of calcium and potassium. It also contributes 12g 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 for this recipe?
Yes, you can use frozen rhubarb; just ensure it's thawed and drained before using to avoid excess moisture. This will help maintain the texture of the dessert. If using frozen rhubarb, you may want to reduce the baking time slightly.
How do I know when the dessert is done baking?
The dessert is done when it's bubbly and the top is golden brown. You can also insert a toothpick into the cake mix layer; it should come out clean or with a few moist crumbs. Keep an eye on it to prevent over-baking.
What can I substitute for the strawberry Jell-O?
If you prefer a different flavor, you can substitute the strawberry Jell-O with raspberry or cherry Jell-O for a similar tartness. Alternatively, use a fruit puree mixed with gelatin for a more natural option, adjusting sweetness to taste.
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).