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Rosy Rhubarb Dessert Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:12-15 servings


  • 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 13-in. x 9-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 near the center comes out clean. Cool on wire rack. Yield: 12-15 servings.

Nutritional Facts

1 piece: 288 calories, 10g fat (5g saturated fat), 12mg cholesterol, 283mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein.

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