Rhubarb Jello Cake
A delightful combination of tender cake and tangy rhubarb topped with cherry jello, creating a vibrant dessert with contrasting textures and flavors. Perfect for spring gatherings or casual get-togethers, this dish offers a refreshing twist on traditional cakes with its fruity topping and jello layer.
Ingredients
Instructions
- Mix dry ingredients and cut in butter.
- Add beaten egg and milk, then mix well.
- Pour into an ungreased 6 1/2 x 10 1/2-inch pan.
- Push up on the sides of the pan to create a border.
- Spread 3 cups of chopped rhubarb on top of the batter.
- Sprinkle with a 3-ounce package of cherry jello over the rhubarb.
Tips & Substitutions
For a lighter cake, consider using cake flour instead of all-purpose flour. If you don't have fresh rhubarb, frozen rhubarb works well too; just thaw and drain excess moisture. You can also experiment by substituting the cherry jello with raspberry or strawberry for a different flavor profile. Make sure to mix the batter gently to keep it fluffy.
Serving Suggestions
Serve this delightful Rhubarb Jello Cake as a dessert or a sweet afternoon treat. It pairs beautifully with whipped cream or vanilla ice cream for added richness. For a refreshing contrast, consider serving it alongside a light salad like Gelatin Layer Salad. This cake is perfect for gatherings or potlucks, making it a versatile addition to your dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 20-30 seconds, or warm in a preheated oven at 350°F for 10 minutes. This will help maintain the cake's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Jello Cake contains roughly 306 calories, with 3g protein, 35g carbohydrates, and 18g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1218mg per serving (53% 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 other fruits instead of rhubarb?
Yes, you can substitute rhubarb with fruits like strawberries, blueberries, or peaches. Just ensure the fruit is chopped to a similar size and adjust the sugar if necessary, especially with sweeter fruits.
What should I do if I can't find cherry jello?
If cherry jello is unavailable, you can use any berry-flavored gelatin, such as raspberry or strawberry. Each will bring its unique flavor, complementing the cake nicely.
Is this cake suitable for freezing?
Yes, you can freeze the Rhubarb Jello Cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil. To serve, thaw it in the refrigerator overnight and enjoy it chilled or at room temperature.
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).