Rhubarb Crumb Cake From Alaska
A delightful rhubarb crumb cake with strawberry jello and a buttery topping, perfect for spring gatherings and dessert lovers seeking a fruity, nostalgic treat.
Ingredients
Instructions
- Spread the cut-up rhubarb evenly in a 10 x 12-inch baking dish.
- Sprinkle sugar evenly over the rhubarb.
- Sprinkle half of the strawberry jello evenly over the sugar.
- Sprinkle the Jiffy white cake mix over the jello layer.
- Pour 1 cup of boiling water over the mixture.
- Cut the butter or margarine into small pieces and distribute over the top.
- Bake at 350°F (175°C) for 35 to 40 minutes until golden and bubbly.
- Serve warm with whipped cream.
Tips & Substitutions
For a twist, try using frozen rhubarb if fresh isn't available; just thaw and drain excess moisture. You can substitute half of the sugar with brown sugar for a deeper flavor. If you prefer a different fruit flavor, any berry-flavored jello can work. This cake is inspired by classic American recipes, perfect for summer gatherings.
Serving Suggestions
Serve warm for the best texture, topped with a dollop of whipped cream for added richness. Pair with a scoop of vanilla ice cream for a delightful contrast. This cake is perfect for brunch or as a dessert at summer gatherings, and it pairs beautifully with Glorified Gingerbread Cake.
Storage & Reheating
Cool the cake completely before storing. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumb Cake From Alaska contains roughly 485 calories, with 4g protein, 51g carbohydrates, and 32g fat. It is an excellent source of vitamin C (50% of the Daily Value) and dietary fiber (23% 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 a different type of fruit instead of rhubarb?
Yes, you can substitute rhubarb with other fruits like blueberries, strawberries, or even peaches. Just adjust the sugar depending on the sweetness of the fruit used. Keep in mind that the texture may vary slightly with different fruits.
What if I don't have Jiffy cake mix?
If Jiffy cake mix isn't available, you can use a similar white or yellow cake mix. Alternatively, you can make your own by combining flour, sugar, baking powder, and a pinch of salt, then adding wet ingredients as per regular cake recipes.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and bubbly around the edges. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready. Keep an eye on it towards the end of the baking time.
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).