Classic Rhubarb Cake with Strawberry Jello

If you ask me, rhubarb and strawberries are a match made in heaven.

This simple cake brings together tart rhubarb pieces with sweet strawberry Jello for a dessert that tastes like spring. The sour cream keeps the cake moist while a cinnamon-spiced nut topping adds a nice crunch on top.

It’s baked in one pan and comes together with ingredients you probably already have in your pantry. The Jello might sound unusual, but it gives the cake a boost of strawberry flavor that balances out the tangy rhubarb perfectly.

It’s an easy recipe that’s great for potlucks or when you need a homey dessert to share.

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What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this cake, and you’ll find it in grocery stores during spring and early summer when it’s in season. The color of the stalks – whether they’re bright red, pink, or more green – doesn’t really affect the taste, so grab whatever looks fresh and firm. If fresh rhubarb isn’t available, frozen rhubarb works just fine too, though you’ll want to thaw it first and drain off any excess liquid so your cake doesn’t end up too soggy. Just make sure you’re only using the stalks and not the leaves, since rhubarb leaves are actually toxic and should never be eaten.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Rhubarb: Fresh rhubarb is best, but frozen works too – just thaw it completely and drain any excess liquid before using. You can also mix in some diced strawberries with the rhubarb for extra sweetness.
• Strawberry jello: Any red jello flavor works here – try raspberry or cherry. You could also use a sugar-free version if you want to cut back on sweetness.
• Sour cream: Greek yogurt makes a great substitute and adds a nice tang. Use the same amount and your cake will turn out just as moist.
• Butter: You can use margarine or vegetable oil (use 3/4 cup oil instead of 1 cup butter), though butter gives the best flavor.
• Nuts: Walnuts or pecans are traditional, but feel free to leave them out entirely if you have allergies or just don’t like nuts in your cake.
• Brown sugar: Regular white sugar works fine for the topping if that’s all you have. You’ll lose a bit of that caramel flavor, but the cake will still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake with rhubarb cake is not cutting the rhubarb into small, even pieces (about 1/2 inch) – larger chunks won’t cook through properly and can create pockets of tart, crunchy rhubarb that throw off the texture.

Another common error is skipping the step of tossing your rhubarb with the dry jello powder right before assembling, as this helps draw out excess moisture and prevents a soggy middle layer.

Make sure your second layer of batter covers the rhubarb completely, even if you need to drop small spoonfuls and gently spread them – exposed rhubarb can burn during the long baking time.

Finally, test for doneness with a toothpick inserted away from the rhubarb layer since the fruit will always be moist, and let the cake cool for at least 20 minutes before cutting so the layers can set properly.

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What to Serve With Rhubarb Cake?

This rhubarb cake is perfect for spring and summer gatherings, and it’s even better with a scoop of vanilla ice cream on top while it’s still warm. The cold ice cream melting into the cake creates an amazing contrast with the tart rhubarb and sweet strawberry flavors. You can also serve it with a dollop of whipped cream or a drizzle of heavy cream for a simpler option. I love enjoying a slice with my morning coffee or as an afternoon snack with a cup of hot tea.

Storage Instructions

Store: This rhubarb cake stays moist and delicious for several days. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The jello keeps everything nice and tender, so it actually tastes great even after a few days.

Freeze: You can freeze this cake for up to 3 months. Wrap individual slices in plastic wrap and then place them in a freezer bag, or freeze the whole cake wrapped tightly in plastic wrap and foil. It’s perfect for making ahead when rhubarb is in season so you can enjoy it later in the year.

Serve: Let frozen slices thaw at room temperature for about an hour, or overnight in the fridge if you’re thawing the whole cake. You can enjoy it cold straight from the fridge, or warm it up in the microwave for 15-20 seconds if you prefer it warm with a scoop of vanilla ice cream.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-35 g
• Fat: 170-190 g
• Carbohydrates: 400-430 g

Ingredients

For the rhubarb layer:

• 4 1/2 cups rhubarb (cut into 1-inch pieces)
• 1 package strawberry jello (I use Jell-O brand)

For the cake batter:

• 1 cup butter (softened to room temperature, about 70°F)
• 1 1/3 cups sugar
• 2 eggs
• 1 cup sour cream (I prefer Daisy for a richer texture)
• 2 cups flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract

For the topping:

• 1/2 cup brown sugar
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup nuts (finely chopped into 1/4-inch pieces)

Step 1: Prepare the Pan and Mise en Place

• 4 1/2 cups rhubarb

Preheat your oven to 350°F and generously grease a 9×13 inch baking dish with butter or cooking spray.

While the oven preheats, cut the rhubarb into 1-inch pieces and measure out all your ingredients.

Having everything ready before you start mixing will keep the batter from sitting too long and losing its leavening power.

Step 2: Combine Rhubarb with Strawberry Jello

• 4 1/2 cups rhubarb
• 1 package strawberry jello

In a medium bowl, toss the prepared rhubarb with the strawberry jello powder until the rhubarb pieces are evenly coated.

This allows the jello to begin absorbing the rhubarb’s moisture and will create a beautiful pink color throughout the cake layers.

Set this mixture aside—it doesn’t need to sit long, just a minute or two is fine.

Step 3: Create the Cake Batter

• 1 cup butter
• 1 1/3 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 2 cups flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking powder, and baking soda.

Fold the dry ingredients into the wet ingredients until just combined—don’t overmix, as this keeps the cake tender.

I find that using sour cream instead of regular milk gives the cake a more tender crumb and richer flavor.

Step 4: Prepare the Cinnamon Sugar and Nut Topping

• 1/2 cup brown sugar
• 2 tbsp sugar
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup nuts

In a small bowl, combine the brown sugar, 2 tablespoons sugar, cinnamon, and nutmeg.

In another small bowl, finely chop the nuts into roughly 1/4-inch pieces.

Set both mixtures aside until assembly.

This step takes just a minute but ensures you’re not fumbling with multiple ingredients during assembly.

Step 5: Layer and Assemble the Cake

• cake batter from Step 3
• rhubarb-jello mixture from Step 2
• cinnamon sugar mixture from Step 4
• nuts from Step 4

Spread half of the cake batter from Step 3 evenly into the prepared baking dish.

Layer the rhubarb-jello mixture from Step 2 over the batter, then sprinkle with half of the cinnamon-sugar mixture from Step 4 along with the chopped nuts.

Carefully spread the remaining batter over the top, trying to cover as much of the fruit as possible—this prevents the cake from drying out.

Sprinkle the remaining cinnamon-sugar mixture on top.

I like to use an offset spatula dipped in water when spreading the second layer of batter, as it helps you cover the filling without dragging it into the batter.

Step 6: Bake Until Golden

Bake in the preheated 350°F oven for 45 minutes, or until a toothpick inserted into the cake portion (avoiding the fruit) comes out clean or with just a few moist crumbs.

The top should be golden brown.

Allow the cake to cool in the pan for at least 10 minutes before serving—this lets the layers set so you get clean slices with all the beautiful layers intact.