Strawberry Rhubarb Dessert

This dessert is one of my most requested recipes of all time. I make it for family gatherings, Bible study groups, and parties, and my friends and family absolutely LOVE it. As a bonus, it’s simple to make, and tastes scrumptious whether it’s just out of the oven, or right out of the fridge two days later. Prepare to be amazed! *Disclaimer: Do not expect leftovers. In fact, you better stock up on plastic containers, because your friends will be wanting to take extra home with them. You’ve been warned.


Step one: Empty a 2 1/2 pound bag of frozen rhubarb into a microwave safe bowl, and heat for 7-8 minutes, or until rhubarb has softened a bit and is no longer frozen, stirring about halfway through heating.


Step two: Empty the rhubarb into a colander to drain the juices, then place in a 9×13 baking dish, spreading the rhubarb evenly in the dish.


Step three: Pour 6 ounces of strawberry flavored gelatin evenly over the rhubarb.


Step four: Pour 1 cup of sugar, or a no calorie sweetener, evenly over the rhubarb. You can use 3/4 of a cup of sugar if you don’t want it to be super sweet.


Step five: Pour one box of yellow cake mix evenly over the rhubarb. Spread the cake mix with a spoon so all of the rhubarb is covered.


Step six: Melt 1 3/4 sticks of butter in a microwave safe dish. Watch it very carefully so it doesn’t spill over. Pour the melted butter evenly over the rhubarb.


Step seven: Place the baking dish in an oven preheated to 350 degrees, and bake for 35 minutes, until it’s nice and golden. This is the final delicious product. Enjoy!

  • This is a sweet dessert. I oftentimes decrease the sugar.
  • The cake mix really makes this dessert extra special. I sometimes use 2 boxes of cake mix instead of one, and push the extra into the fruit. I use 2 – 2 1/4 sticks of butter when I do this.
  • This is great with vanilla ice cream in the summer.
  • I think it tastes best after it’s been left on the counter for one or two hours to cool, but it really is delicious no matter when you eat it.


This was featured at GCH: What’s on Your Plate?




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