Rhubarb Cake II Recipe - Allrecipes.com
Rhubarb Cake II Recipe

Rhubarb Cake II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  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 More Reviews

Most Helpful Positive Review
Dec 23, 2002

Our family really likes this recipe, but I always use 5 cups of rhubarb (4 cups isn't enough). Using either raspberry gelatin or strawberry tastes great. A very quick and easy dessert to prepare. To other rhubarb lovers; this is one recipe you must have in your recipe box. "Thanks Darlene for this wonderful recipe, it's a winner"!!!

Most Helpful Critical Review
Jun 29, 2004

Oh, I hate to say it, but this was terrible! It was sickeningly sweet, and it never really turned into cake, more like rhubarb with a crust/crumble. I admit that I was rather skeptical when I layered all of the ingredients, thinking that it would not turn into a real cake - and indeed it didn't. There are such better things to do with rhubarb that don't involve turning into a chewy jammy substance-kind of like fruit leather around the edges.

Aug 27, 2003

This recipe may sound strange - it may sound like "a bit much" but trust me, it's delicious - a family favorite (that I had lost!)...even rhubarb haters will love it. And it's EASY!

Jun 16, 2004

I substituted sugar free jello and used Splenda sweetener. This was awesome!! Also good with a couple tablespoons of frozen light cool whip instead of vanilla ice cream.

Jul 21, 2004

This was very easy but I thought it was sickening sweet. Next time, I'll reduce the sugar. I also didn't care much for the cake mix powder that was left on the top, but that's a dump cake for 'ya!

Dec 23, 2002

This recipe is FANTASTIC!! I did not have raspberry jello, so I used strawberry & it was so tasty. I imagine that one could use any of the various flavors of Jello. The ease of assembling this dessert is perfect for the busy lifestyle of today's woman. Thanks, Darlene-this recipe is a KEEPER!!

May 25, 2005

I loved this cake. I make it all the time. I found the raspberry jello a little sharp so switched it to strawberry and it is even better.

Aug 27, 2003

This is another easy and quick recipe for summer!As others said, any red berry Jello works fine. Of course we have to have some vanilla ice cream with it!!! :o]


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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