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Easy Baked Rhubarb Dessert Recipe
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Easy Baked Rhubarb Dessert Recipe

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4.5 7 9
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This is a very tasty and attractive dessert. It's great served warm with ice cream.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:16-20 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 16-20 servings

Ingredients

  • 4 cups sliced fresh or frozen rhubarb
  • 1 package (3 ounces) raspberry gelatin
  • 1/3 cup sugar
  • 1 package yellow or white cake mix (regular size)
  • 1 cup water
  • 1/3 cup butter, melted
  • Ice cream, optional

Directions

  1. Place rhubarb in a greased 13-in. x 9-in. baking dish. Sprinkle with the dry gelatin powder, sugar and cake mix. Pour water evenly over dry ingredients; drizzle with butter.
  2. Bake at 350° for 1 hour or until rhubarb is tender. Serve with ice cream if desired. Yield: 16-20 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Easy Rhubarb Dessert in Country April/May 2001, p51


Reviews for Easy Baked Rhubarb Dessert

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
PatWTS
Reviewed Jun. 4, 2011

"Interesting but certainly not outstanding. It tastes like a cake mix and is nothing special. It might be a fun cake to make with the grandkids but is nothing that I would make for family and friends."

MY REVIEW
ahalbersma
Reviewed Apr. 30, 2011

"made this recipe for years, always is well liked"

MY REVIEW
jwilton
Reviewed Jul. 24, 2010

"This dessert was quick, simple & delicious even though I missed adding the sugar! I will definitely make it again the same way."

MY REVIEW
mcsbfsb
Reviewed Jun. 17, 2010

"VERY good and super easy!!! My kind of cooking!!!!"

MY REVIEW
Joyce Mason
Reviewed Apr. 25, 2010

"This is so good and really easy to make. It was gone by the next day."

MY REVIEW
bfrank
Reviewed May. 10, 2008

"This is a tasty recipe, and easy to cut in half!"

MY REVIEW
kleonard1977
Reviewed May. 4, 2008

"This is such a great recipe and so easy. I freeze my rhubarb and can make this all year long."

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