Strawberry-Rhubarb Cobbler

This yummy dessert is a wonderful way to use a crop of new rhubarb. Strawberry gelatin provides another layer of fruity sweetness to this recipe.

Strawberry-Rhubarb Cobbler
Servings: 8 Prep 15 mins Bake 350°F 50 mins


  • 6 cups sliced rhubarb (about 1-1/2 pounds)
  • 1/2 cup granulated sugar
  • 1 package (3 ounces) strawberry- flavored gelatin
  • 1 package (9 ounces) yellow cake mix (such as Jiffy)
  • 1/3 cup unsalted butter, melted
  • 2 teaspoons confectioners sugar,for garnish
  • Whipped topping, optional

Make It

1. Heat oven to 350 degree F. Coat an 11 x 7 x 2-inch baking dish with nonstick cooking spray.

2. Place rhubarb in the prepared baking dish and sprinkle with granulated sugar and then with gelatin. Sprinkle the cake mix over the gelatin and then drizzle with 3/4 cup water. Stir in the melted butter.

3. Bake at 350 degree F for 50 minutes. Remove from oven and cool on a wire rack for 10 to 15 minutes.

4. Serve warm or at room temperature. Dust with confectioners sugar and serve with whipped topping, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 275, Fat, total (g): 8, chol. (mg): 14, sat. fat (g): 4, carb. (g): 50, fiber (g): 2, pro. (g): 4, Percent Daily Values are based on a 2,000 calorie diet.