A simple recipe for spring that uses strawberries and rhubarb and is suitable for kids to assist with. When served with vanilla bean ice cream, this dish is fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
- ¼ cup white sugar, or more to taste (Optional)
- 1 (15.25 ounce) package yellow cake mix
- 1 cup warm water
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
- Raspberry flavored gelatin (such as Jell-O(R)) can be substituted for strawberry.
- Margarine can be substituted for butter.
- If you would like your cake a little sweeter, 1/4 cup white sugar can be added.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 295 mg |
| Sugars | 28 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
My husband absolutely enjoys this cake and it is so easy to make. I usually don’t add sugar because it is sweet enough for us. Thanks ALL RECIPES.
Really good! I actually used orange jello because that is what I had. No added sugar. It was plenty sweet! It did take 45 minutes to cook (not 20) Iwhen I made it again I will use more rhubarb and strawberries.
It needs about 45 minutes- not 20 to bake.
Worked out well everyone liked it
I love this recipe. The only change I made was to add a large box of jello instead of the added sugar.
My strawberries had been frozen, so there was a lot of liquid. Added 1 Tbl. instant tapioca. had to cook an extra 2p minutes. It was so good. Took it to a get together & it was gone by the end of the day.
Just made this since I have an abundance of rhubarb and strawberries are also in season. For a quick, simple dessert, it’s good. Nice and easy for a week night. I’d actually give it 4 1/2 stars if I could. I used probably 1/8 of a cup of sugar mixed in with my strawberries and rhubarb and that was perfect! I also had to bake probably 25-28 minutes until set which is shocking as I usually have to cut bake times with my oven as it’s so hot/powerful. I checked it initially at 15 minutes, thinking it would totally be done & surprisingly, it was not. I would make again when I am looking for a simple, quick seasonal dessert.
It didn’t come out like the original picture, but it tastes pretty good. It definitely needed the extra sugar.
Thank you for the quick and tasty recipe. I added the 1/2 cup of sugar with strawberries and rhubarb before putting in baking dish. I wish I would have melted the butter and poured over top, but it was so soft I had lots of tiny slivers of butter everywhere. I had to bake my cake for a much longer time, but I might have used more gelatin than called for. So I just baked it until it was “set” and golden. Family loved it!! I will make this again!
Tastes like my childhood