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An easy, fresh dessert featuring layers of fresh rhubarb and strawberries topped with strawberry Jell-O powder and dry yellow cake mix, drizzled with melted butter and water, then baked until bubbly and golden. Serve warm with ice cream or chilled with whipped cream.

  • Total Time: 1 hour 0-10 minutes
  • Yield: 9-12 servings 1x

Ingredients

Scale
  • 4 cups fresh rhubarb, diced
  • 2 cups fresh strawberries, sliced
  • 3/4 cup granulated sugar (divided: 1/2 cup and 1/4 cup)
  • 1 (3 oz) package strawberry Jell-O powder
  • 1 (15.25 oz) package dry yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup water (reduce to 1/2 cup if using frozen rhubarb)

Instructions

  1. Preheat oven to 350°F (175°C) and spray the bottom of a 9×13-inch baking dish with nonstick spray.
  2. Dice 4 cups of fresh rhubarb and slice 2 cups of fresh strawberries.
  3. If using frozen rhubarb, measure it frozen, thaw before assembling, and reduce added water to 1/2 cup.
  4. Spread diced rhubarb evenly in the prepared baking dish and sprinkle with 1/2 cup granulated sugar.
  5. Layer sliced strawberries over rhubarb and sprinkle with remaining 1/4 cup granulated sugar.
  6. Dust 1 (3 oz) package of strawberry Jell-O powder evenly over the fruit layers.
  7. Sprinkle 1 (15.25 oz) package of dry yellow cake mix evenly over the fruit layer without stirring.
  8. Drizzle 1/2 cup melted unsalted butter evenly over the cake mix, then drizzle 1 cup water (or 1/2 cup if using frozen rhubarb) over the top.
  9. Bake for 45 to 55 minutes until the cake mix is golden brown and the fruit is bubbling at the edges.
  10. Remove from oven, cool to room temperature, then chill in the refrigerator to set the filling before serving.

Notes

Use fresh strawberries and rhubarb whenever possible for best texture; frozen strawberries are not recommended due to excess liquid., Don’t stir the dry cake mix into the fruit layers to maintain texture contrasts., Distribute melted butter and water evenly; some dry spots will crisp up nicely., Chilling helps thicken the filling and makes cutting easier, but warm serving is also delicious., Variations include using white or butter cake mix, different berry-flavored gelatin, adding citrus zest, nuts, oats, or cinnamon for extra flavor and texture., Leftover cake can be refrigerated for 3-4 days or frozen up to 2 months., Reheat single servings in the microwave or the whole pan in a 325°F oven after thawing.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 280 calories per serving
  • Fat: 7 g per serving
  • Carbohydrates: 50 g per serving
  • Protein: 2 g per serving