Description
A no-fuss rhubarb dessert with macerated fruit, golden-brown cake mix, and a crispy topping. Combines tart rhubarb, sweet strawberry-gelatin glaze, and a moist yellow cake for a quick, crowd-pleasing spring treat.
Ingredients
1 pound rhubarb (3-4 cups), cut into 1/4-inch pieces
1 cup white sugar, granulated
1 package (3-ounce) strawberry halal gelatin
1 package (15-ounce) yellow cake mix
1 cup water, room temperature
1/4 cup melted unsalted butter
Instructions
Preheat oven to 350°F (175°C)
Lightly grease a 9×13-inch baking dish
In the dish, layer rhubarb, white sugar, and strawberry gelatin
Sprinkle cake mix evenly over the fruit layer
Drizzle melted butter, then pour water directly over the cake mix without stirring
Bake for 45 minutes until golden brown and bubbly
Notes
Ensure gelatin is halal-certified
Test for doneness with a toothpick in the cake layer
Let cool slightly before serving; pairs well with vanilla ice cream