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Strawberry Rhubarb Dessert

Strawberry Rhubarb Dessert

 

This dessert is one of my most requested recipes of all time. I make it for family gatherings, Bible study groups, and parties, and my friends and family absolutely LOVE it. As a bonus, it’s simple to make, and tastes scrumptious whether it’s just out of the oven, or right out of the fridge two days later. Prepare to be amazed! *Disclaimer: Do not expect leftovers. In fact, you better stock up on plastic containers, because your friends will be wanting to take extra home with them. You’ve been warned.

 

Strawberry Rhubarb Dessert

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

  • 2 1/2 lb bag frozen rhubarb
  • 6 oz strawberry gelatin
  • 3/4 c sugar or no calorie sweetener
  • 1 box yellow cake mix
  • 1 3/4 sticks butter

Instructions

  1. Empty the bag of frozen rhubarb into a microwave safe bowl. Heat for 7-8 minutes, or until rhubarb has softened a bit and is no longer frozen, stirring about halfway through heating.
  2. Empty the rhubarb into a colander to drain the juices, then place in a 9×13 baking dish, spreading the rhubarb evenly in the dish.
  3. Pour the strawberry flavored gelatin evenly over the rhubarb.
  4. Pour the sugar evenly over the rhubarb.
  5. Pour the yellow cake mix evenly over the rhubarb. Spread the cake mix with a spoon so all of the rhubarb is covered.
  6. Melt butter in a microwave safe dish. Watch it very carefully so it doesn’t spill over. Pour the melted butter evenly over the rhubarb.
  7. Place the baking dish in an oven preheated to 350 degrees, and bake for 35 minutes, until it’s nice and golden.

Notes

This is a sweet dessert. I sometimes decrease the sugar to a 1/2 cup.

The cake mix really makes this dessert extra special. I sometimes use 2 boxes of cake mix instead of one, and push the extra into the fruit. I use 2 – 2 1/4 sticks of butter when I do this.

This is great with vanilla ice cream in the summer.

I think it tastes best after it’s been left on the counter for one or two hours to cool, but it really is delicious no matter when you eat it.

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Steps in pictures…



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