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–+ servings
Layered Rhubarb Cake
Layered Rhubarb Cake is a nostalgic dessert that combines the tart brightness of rhubarb with the sweet, fruity flavor of strawberry or raspberry gelatin. Using a boxed white or yellow cake mix and melted margarine, the dessert forms distinct layers as it bakes, soft fruit at the bottom, sweet cake above. It’s a simple, crowd-pleasing bake that became popular in community cookbooks and church gatherings for its ease and dependable results. Often served warm with whipped cream or ice cream, it's a comforting way to enjoy rhubarb season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 265 kcal

Ingredients
  

  • 4 cups rhubarb (cut )
  • 3 oz strawberry Jell-O (or raspberry Jell-O)
  • ¾ cup granulated sugar
  • 1 pkg white cake mix (or yellow cake mix)
  • ¼ cup margarine (melted )
  • 1 cup water

Instructions
 

Step 1: Prepare Pan

  • Preheat oven to 350°F. Grease a 9x13-inch baking dish.

Step 2: Add Rhubarb

  • Spread the cut rhubarb evenly in the bottom of the greased pan.

Step 3: Add Gelatin

  • Sprinkle the dry strawberry or raspberry Jell-O evenly over the rhubarb.

Step 4: Add Sugar

  • Sprinkle sugar evenly as the third layer.

Step 5: Add Cake Mix

  • Sprinkle the dry cake mix evenly over the previous layers.

Step 6: Add Margarine & Water

  • Drizzle melted margarine over the top. Pour water evenly over all layers.

Step 7: Bake

  • Bake at 350°F for 45 minutes or until the top is golden and the center is set.

Step 8: Serve

  • Serve warm with whipped cream or vanilla ice cream.

Tips

  • Use fresh rhubarb for best texture; frozen works if well-drained
  • Strawberry or raspberry gelatin both pair well with rhubarb
  • Let layers cool slightly before adding the next for cleaner separation
  • Serve chilled for best slicing
  • Top with whipped cream or ice cream as noted on the card
  • This cake sets better if made a day ahead
  • Cut with a sharp knife wiped clean between slices
  • For extra tang, increase rhubarb slightly and reduce sugar by ¼ cup

Nutrition

Calories: 265kcalCarbohydrates: 45gProtein: 2gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.5gSodium: 310mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 6mgCalcium: 60mgIron: 0.9mg
Keyword Jello cake, layered cake, potluck cake, retro baking, rhubarb dessert, vintage dessert
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