Description

This effortless Strawberry Rhubarb Cake utilizes a white cake mix base to create a dessert that is both simple and sophisticated. As it bakes, the fresh fruit and strawberry gelatin transform into a luscious, sweet-tart sauce that settles at the bottom of the pan for a delightful surprise in every bite.

Ingredients

1 package (15.25 oz) white cake mix
3 large eggs
1/2 cup vegetable oil
1 cup milk
4 to 5 cups fresh rhubarb, cut into 1/2-inch chunks
1 cup fresh strawberries, diced
1 cup granulated sugar
1 small box (3 oz) strawberry gelatin powder

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Instructions

Preheat your oven to 350℉ (175℃) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and milk; beat with an electric mixer on medium speed for 2 minutes until smooth.
Pour the prepared cake batter into the greased baking dish and spread it evenly into the corners.
In a separate medium bowl, toss together the rhubarb chunks, diced strawberries, granulated sugar, and dry strawberry gelatin powder until the fruit is well coated.
Distribute the fruit mixture evenly over the top of the cake batter without stirring it in.
Bake for 45 to 55 minutes until the top is golden brown and a toothpick inserted into the cake portion comes out clean.

Notes

For the best results, use a clear glass baking dish so you can see when the fruit layer is bubbling and set. Make sure to cut the rhubarb into uniform half-inch pieces so they soften perfectly at the same rate as the strawberries while baking.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American