Rhubarb Cake II

48 Reviews

“My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it.” - by Dmarcks

Ingredients

1 (18.25 ounce) package yellow cake mix
4 cups rhubarb, chopped
1 (3 ounce) package raspberry flavored Jell-O® mix
3/4 cup white sugar
1/2 cup butter
1 cup water

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Metric US

Original recipe yields 1 -9x13 inch cake

Directions

Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.

Nutrition

Amount Per Serving (24 total)

Calories
168 cal
8%

Fat
6.4 g
10%

Carbs
27 g
9%

Based on a 2,000 calorie diet

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Reviews (48)

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Domestic Goddess

Dec. 23, 2002

"Our family really likes this recipe, but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To..." See more other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe, it's a winner"!!!"

ERIE

Aug. 27, 2003

"This recipe may sound strange - it may sound like "a bit much" but trust me, it's delicious - a family favorite (that I had lost!)...even rhubarb haters will love it. And it's EASY!..." See more"

ODONOGHUES

Jun. 16, 2004

"I substituted sugar free jello and used Splenda sweetener. This was awesome!! Also good with a couple tablespoons of frozen light cool whip instead of vanilla ice cream...." See more"

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