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Fruit and Vegetable Cake: Rhubarb and Strawberry

Updated on November 27, 2015

It Makes Its Own Crust


The Recipe

4 cups diced Rhubarb

1 cup white sugar

1 (3 ounce) package of Strawberry Jello

1 Strawberry Cake Mix

1 cup water

1/4 cup melted butter

9 x 13 cake pan - 350 degrees - 45 minutes

You Read That Correctly - No Stirring !! -

The recipe was in our electric company bulletin. It was in the Cooking Connection section. It was fast. It was simple and, once again, there was no stirring.

I gathered enough rhubarb to do two pans worth. You put four cups of diced rhubarb in the bottom of a cake pan. The recipe called for a yellow cake mix, but I substituted a Strawberry Cake mix instead.

After you place all the dry ingredients on top of the rhubarb you make sure that you have 1/4 cup of butter melted and poured over the top and 1 cup of water. I added a bit more water halfway through to make sure I didn't have dry powder sitting on top of the cake.

Rhubarb Into Pan


Sugar on Top


Jello On Top Next


Cake Mix


Oven 350 Degrees 45 Minutes


As It Cooks It Browns


It Gets Juicier and Juicier


Doesn't This Look Yummy?


Next Time

I think next time I will either mix the sugar, jello and cake mix together before I start or make a pie. The taste was quite amazing. With the cup of water and the four cups of Rhubarb, there was plenty of moisture to infuse the jello to the cake mix.

How About You

Do you like Rhubarb?

See results

Pictures of Finding and Cutting Rhubarb




Facts and Opinions

Rhubarb is sour. Rhubarb is stringy, so cut your pieces small. If stalk is too old, it will be woody. Woody means that the fibers have grown so tough it's comparable to cutting a piece of wood. Small, red stalks are more flavorful. The greener stalks are more sour. Rhubarb is a vegetable. Rhubarb is a perennial, meaning that it grows again each year.


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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      3 years ago from Minnesota

      I took the two pans to work for my birthday and I had one small piece left, so apparently, the cake is a success. Still think I'll try the jello base in a pie crust.

    • Carb Diva profile image

      Linda Lum 

      3 years ago from Washington State, USA

      This is just wacky enough that I will have to give it a try. My rhubarb isn't looking very good this year, however. It died back early--probably because of the heat. Thanks for an interesting hub.

    • poetryman6969 profile image


      3 years ago

      No stirring? This is one of the odder recipes I have seen. Not sure how I feel about rhubarb. You don't see jello in a recipe every day.


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