Description
This rhubarb dessert recipe with jello features a soft crust, tart rhubarb filling, and a sweet crumb topping. It bakes into a cozy, layered dessert that balances sweet and tangy flavors perfectly.
Ingredients
1 cup all-purpose flour
1/2 cup salted butter, room temperature
1 cup chopped rhubarb (fresh or thawed and drained)
1 package flavored gelatin (strawberry or cherry), dry
1 teaspoon baking powder
2 eggs
1 cup milk
Instructions
1. Preheat oven to 350°F and grease an 8×8 baking pan.
2. Mix flour and butter until combined, then press evenly into the bottom of the pan to form the crust.
3. Spread chopped rhubarb evenly over the crust layer.
4. Sprinkle dry gelatin powder evenly over the rhubarb.
5. In a separate bowl, mix eggs, milk, flour, and baking powder until crumbly.
6. Distribute the topping evenly over the rhubarb layer.
7. Bake for 45 to 60 minutes until the top is set and lightly browned. Cover loosely with foil if needed.
8. Let cool slightly before serving.
Notes
Use frozen rhubarb only after thawing and draining excess moisture.
If using unsalted butter, add a pinch of salt.
Rhubarb leaves are toxic and should never be used.
Color of rhubarb does not affect flavor.
Store covered in refrigerator up to 3 days.
Freeze in an airtight container up to 3 months and thaw in the fridge.
Best served warm with whipped topping or ice cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg