This easy strawberry rhubarb cake combines sweet and tart flavors in one dessert! Made with a simple boxed cake mix, it is the perfect dessert for spring or summer. As it bakes, the fruit sinks to the bottom, creating a delicious fruity layer.
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This cake is one of my mother-in-law's favorite recipes. We all get excited when the rhubarb is ready so she can bake it. She finally shared this recipe with me, and now I'm sharing it with you.
For more easy cake mix dessert recipes, try Strawberries and Cream Tres Leches Cake and Strawberry Shortcake Parfaits in a Jar.
Why You'll Love It
- Easy to Make: Using a cake mix and Jell-O saves time.
- Delicious Flavor Combination: The tartness of rhubarb and the sweetness of strawberries go together like peanut butter and jelly. The Jell-O adds a bright pop of color and intensifies the fruit flavors.
- Perfect Dessert: This dessert is great for family dinners, picnics, or anytime. It's a great way to use up fresh rhubarb!
Strawberry Rhubarb Cake Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- White cake mix. Any brand will work, but a mix with pudding in the mix will make it extra moist.
- Milk. You can also use water, but I find it is more moist when I use milk.
- Eggs
- Vegetable oil
- Rhubarb. Fresh is best, but if using frozen, thaw and drain it well.
- Strawberries. Hull and slice the strawberries.
- Sugar
- Jell-O. Use strawberry, raspberry, or cherry flavors.
How to Make Strawberry Rhubarb Cake
Step 1
Prepare the Cake Mix: Follow the directions on the box of cake mix. For mine, I combine cake mix, milk, eggs, and oil in a large bowl and blend on medium speed with an electric mixer for 2 minutes.
Step 2
Pour into Pan: Pour the prepared cake batter into a greased 9x13-inch baking dish. Spread it out evenly.
Step 3
Prepare the Fruit Topping: In a separate bowl, combine the sliced rhubarb, strawberries, granulated sugar, and the package of Jell-O. Mix well to coat all the fruit.
Step 4
Add Fruit Topping: Arrange the fruit mixture over the top of the cake batter. Do not mix it into the batter.
Step 5
Bake: Place the baking dish in a preheated oven at 350°F. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The fruit will sink to the bottom during baking, creating a delicious layer.
Step 6
Serve: Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream or Cool Whip.
Substitutions and Variations
Cake Mix Flavor: Use different cake mix flavors like lemon or yellow cake.
Fruit: Use raspberries or blueberries instead of strawberries.
Jell-O: Use cherry, strawberry, or raspberry flavor.
How To Store Strawberry Rhubarb Cake
Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Defrost in the refrigerator before serving.
Top Tips
Cut the rhubarb pieces the same size so they cook evenly.
Combine the fruit well with the Jell-O powder.
Cool the cake in the baking dish.
Recipe FAQs
Yes, you can use frozen rhubarb and strawberries. Just thaw and drain them well first.
The cake is done when a toothpick inserted into the center comes out clean, and the top is golden brown.
Yes, you can use a gluten-free cake mix and follow the same steps.
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Recipe
Strawberry Rhubarb Cake From Cake Mix
Equipment
- 9x13 baking dish
Ingredients
- 1 box white cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup milk
- 4-5 cups rhubarb cut in ½-inch chunks
- 1 cup strawberries diced
- 1 cup granulated sugar
- 1 small box Jell-O (Strawberry or Raspberry or Cherry) 3 ounces
Instructions
- Preheat: Preheat your oven to 350℉.
- Prepare the Cake Mix: Follow the directions on the box of cake mix. (Combine cake mix, milk, eggs, and oil in a large bowl. Blend on medium speed with an electric mixer for 2 minutes).
- Pour into Pan: Pour the prepared cake batter into a greased 9x13-inch baking dish. Spread it out evenly.
- Prepare the Fruit Topping: In a separate bowl, combine the sliced rhubarb, strawberries, sugar, and the package of Jell-O. Mix well to coat all the fruit.
- Add Fruit Topping: Arrange the fruit mixture over the top of the cake batter. Do not mix it into the batter.
- Bake: Bake the cake at 350℉ for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The fruit will sink to the bottom during baking.
- Serve: Let the cake cool slightly before serving. Enjoy warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream or Cool Whip.
Video
Recipe Notes:
- This recipe is a fantastic way to use fresh, seasonal rhubarb and strawberries, but frozen fruit can also be used.
- Feel free to experiment with different flavors of cake mix and Jello to find your favorite combination.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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