Rhubarb Recipes
Tart and delicious rhubarb recipes — classic strawberry-rhubarb pies, jams, cakes, and savory surprises.
★ Dinner
DinnerRhubarb Dump Cake
Tart and sweet all in one EASY dessert.
Morgan GeyerIngredients
- 4 cups Rhubarb (fresh or frozen)
- 3oz box Strawberry(Any flavor) Jell-O
- 1/4 cup Sugar
- 1 box (16oz) White or yellow cake mix
- 1 stick Melted butter
- 1 cup Water
Instructions
- 1Preheat oven to 350.
- 2In a 9 x13 pan, add the rhubarb. Then sprinkle the Jell-O over the top, add the sugar over the Jell-O.
- 3Next, dump and sprinkle the cake mix over the top of the sugar.
- 4Dump the melted butter on the top of the cake mix. Then dump the water over the top to finish it.
- 5DO NOT MIX.
- 6Bake for 55-60 minutes or until golden brown. Let cool and garnish with whipped cream.
- 7**you can use any fruit and jello flavor in this recipe.**
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
DinnerStrawberry Rhubarb Crisp
Natalie Whelchel
DinnerCreamy Rhubarb Cheesecake Bars
Jade Faris
Drink
Dessert
Dessert
Appetizer
Dessert
American
Dessert
54+ more rhubarb recipes
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Why Rhubarb Is the Most Exciting Spring Ingredient
Rhubarb has a short window and a sharp, almost electric tartness that no other ingredient can replicate. Combined with sugar and strawberries, it produces one of the most beloved flavor combinations in baking.
Don't limit it to dessert. Rhubarb compote works beautifully with roasted pork, grilled duck, or spooned over yogurt and granola. Its acidity cuts through rich, fatty dishes in a way that brightens everything.
Home cooks on Pepper bookmark their seasonal rhubarb recipes, ensuring they’re ready for the brief window when this tangy ingredient is at its peak each spring.
Quick Tips
- 1
Only Use the Stalks
Rhubarb leaves are toxic — always discard them. Stick to the firm stalks, which range from pale green to deep red depending on variety. Color doesn't affect flavor much; tartness does.
- 2
Taste Before You Sweeten
Rhubarb tartness varies widely. Always taste a small piece raw before adding sugar to a recipe so you can adjust the ratio. Under-sweetened rhubarb is sharp and unpleasant; over-sweetened loses its character.
- 3
Freeze Rhubarb While in Season
Rhubarb has a short spring window. Chop stalks into 1-inch pieces and freeze flat on a sheet tray, then bag them. Frozen rhubarb works perfectly in pies, crumbles, and compotes year-round.
- 4
Try It in Savory Dishes
Rhubarb compote alongside roast pork or duck is a revelation. Its acidity cuts through rich, fatty meat the same way cranberry sauce does — simmer with a little sugar, ginger, and orange zest.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
