Save on Pinterest

Rosy Rhubarb Dessert

Total Time

Prep: 15 min. Bake: 40 min.


12-15 servings

Elsie Wigdahl bakes this comforting almond-and-rhubarb delight in her Ruthven, Iowa kitchen. "This sure-to-please dessert is quick and easy," she says.


  • 4 cups chopped fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 1/4 cup strawberry gelatin powder
  • 1 package white cake mix (regular size)
  • 1 cup hot water
  • 1/2 cup choppeed sweetened shredded coconut
  • 1/3 cup slivered almonds, toasted
  • 6 tablespoons butter, melted


  1. Arrange rhubarb evenly in a greased 13x9-in. baking dish. Combine sugar and gelatin powder; sprinkle over rhubarb. Sprinkle dry cake mix over gelatin mixture. Pour hot water over cake mix (do not stir). Top with coconut and almonds. Drizzle with butter.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Recommended Video