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Rhubarb Cake II

SUBMITTED BY: Dmarcks 

"My husband doesn't like rhubarb, but I have fooled him every time with this cake as you cannot taste the rhubarb in it."
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RECIPE RATING:
This recipe has been rated 31 times with an average star rating of 4.5
Read Reviews (27)
Original recipe yield 1 -9x13 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package yellow cake mix
  • 4 cups rhubarb, chopped
  • 1 (3 ounce) package raspberry flavored gelatin mix
  • 3/4 cup white sugar
  • 1/2 cup butter
  • 1 cup water

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom of one ungreased 9x13 inch baking pan with the diced rhubarb. Sprinkle the white sugar over the top. Then sprinkle the raspberry gelatin over the top of the sugar. Next sprinkle the cake mix over the top of the gelatin.
  3. Melt the butter or margarine and pour it over the top of the cake mix. Pour the water over the top of the cake.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.
  5. If you are using frozen rhubarb reduce the amount of water used to 1/2 cup.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Aug. 27, 2003 by ERIE 
This recipe may sound strange - it may sound like "a bit much" but trust me, it's delicious -... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on Jul. 21, 2004 by Robbie Rice 
This was very easy but I thought it was sickening sweet. Next time, I'll reduce the sugar. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Jun. 16, 2004 by ODONOGHUES 
I substituted sugar free jello and used Splenda sweetener. This was awesome!! Also good with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 23, 2002 by Domestic Goddess 
Our family really likes this recipe, but I always use 5 cups of rhubarb (4 cups isn't enough).... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 23, 2002 by PERKIPATTI 
This recipe is FANTASTIC!! I did not have raspberry jello, so I used strawberry & it was so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 23, 2002 by TAYLA=) 
This recipe is now one of our favorites. I freeze my rhubarb and have been making this for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on May 25, 2005 by tracy 
I loved this cake. I make it all the time. I found the raspberry jello a little sharp so... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed on Jun. 29, 2004 by CHINDERS 
Oh, I hate to say it, but this was terrible! It was sickeningly sweet, and it never really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed on Aug. 27, 2003 by GRAMMA GORGEOUS 
This is another easy and quick recipe for summer!As others said, any red berry Jello works... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed on Dec. 23, 2002 by Craft lady 
This recipe is delicious and simple. No mixing required. I used strawberry jello instead and... MORE

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Nutritional Information
Rhubarb Cake II

Servings Per Recipe: 24

Amount Per Serving

Calories: 168

  • Total Fat: 6.4g
  • Cholesterol: 11mg
  • Sodium: 183mg
  • Total Carbs: 27g
  •     Dietary Fiber: 0.6g
  • Protein: 1.5g

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