Raspberry-Jello-Rhubarb Cake
A vibrant and sweet layered cake featuring raspberry jello, tart rhubarb, fluffy marshmallows, and cake batter, perfect for spring gatherings or dessert buffs seeking fruity flavors.
Ingredients
Instructions
- Mix the raspberry jello and sugar and pour into a well-buttered 13 x 9 x 2-inch cake pan.
- Spread the frozen rhubarb evenly over the jello-sugar mixture.
- Layer the mini marshmallows over the rhubarb.
- Prepare the cake mix according to the package directions.
- Pour the prepared cake batter over the marshmallows layer.
- Bake at 350°F (175°C) for about 1 hour until the cake is cooked through and golden.
- Allow to cool slightly before cutting into squares to serve.
Tips & Substitutions
For best results, ensure the rhubarb is evenly spread to prevent uneven cooking. If you're looking for a twist, consider adding a splash of lemon juice to brighten the flavors. You can substitute the yellow or white cake mix with a vegan cake mix for a plant-based version. This dessert is great for using up extra rhubarb from your garden or local market.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a delightful contrast to the tartness of the rhubarb. This cake pairs beautifully with Berry Lemonade, making it an ideal dessert for summer gatherings or picnics.
Storage & Reheating
Store any leftover Raspberry-Jello-Rhubarb Cake in an airtight container in the refrigerator for up to three days. If you want to reheat, cover with foil and warm in the oven at 300°F (150°C) for about 15-20 minutes. Avoid microwaving as it can make the cake soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry-Jello-Rhubarb Cake contains roughly 1500 calories, with 14g protein, 307g carbohydrates, and 27g fat. It is an excellent source of iron (85% of the Daily Value), vitamin A (33% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
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 fresh rhubarb instead of frozen?
Yes, you can use fresh rhubarb, but you will need to chop and possibly blanch it briefly to soften before layering. Fresh rhubarb will have a firmer texture, which can add a nice bite to the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the regular cake mix with a gluten-free cake mix. Ensure all other ingredients are also gluten-free to maintain the integrity of the dish.
How can I enhance the flavor of this cake?
Consider adding a teaspoon of vanilla extract to the cake batter for added depth. You can also sprinkle some cinnamon over the rhubarb layer for a warm spice that complements the tartness.
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).