Fresh rhubarb: 500g (about 4 cups), chopped into 1/2-inch pieces
Granulated sugar: 200g (1 cup) – to sweeten the rhubarb
Strawberry jello mix: 85g (1 package) – adds flavor and helps thicken the rhubarb mixture
Yellow cake mix: 1 box (about 432g or 15.25 ounces) – provides the cake layer
Water: 250ml (1 cup) – to help moisten the cake mix
Unsalted butter: 225g (1 cup), sliced thinly – creates a rich, golden topping
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Layer the Rhubarb:
Spread the chopped rhubarb evenly across the bottom of the greased baking dish.
Add Sugar and Jello:
Sprinkle the granulated sugar evenly over the rhubarb.
Follow with the strawberry jello mix, spreading it evenly across the sugar layer.
Add the Cake Mix:
Gently sprinkle the dry yellow cake mix over the top, covering the rhubarb and sugar layers. Try to distribute it evenly.
Add Water and Butter:
Pour the water evenly over the cake mix layer. Do not mix.
Arrange the thin slices of butter evenly over the top, covering as much of the cake mix as possible.
Bake:
Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and the rhubarb filling is bubbling around the edges.
Serve:
Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
