Ingredients
- 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 9x13 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.