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Easy Strawberry Rhubarb Cake (with Strawberry Jello)


  • Author: Jo-Anna Rooney
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 cake 1x

Description

This Easy Strawberry Rhubarb Cake is a delicious and moist white cake with a layer of rhubarb and strawberry jello, and swirled with cinnamon and sugar.


Scale

Ingredients

Strawberry Rhubarb Filling:

  • 4 cups rhubarb
  • 1 package of strawberry jello (4 serving package)

Cake Batter:

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

Cinnamon Sugar Mix:

  • 1/2 cup brown sugar
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare an 9 x 13 baking pan.  You can either rub it with butter, line it with parchment paper or use a flour spray (this is what I do).  Set aside.
  3. In a bowl mix together the chopped rhubarb and strawberry jello.  Set aside.
  4. Using a mixer cream together the butter and sugar.
  5. Then mix in the eggs.
  6. Mix in the sour cream.
  7. In another bowl whisk together the flour, baking powder and baking soda.
  8. Then combine the butter mixture with the flour mixture to make the batter.
  9. Now make the cinnamon sugar mixture in a separate bowl.
  10. Spread half of the batter in an 9 x 13 prepared baking pan.
  11. Layer the rhubarb mixture evenly over the batter.
  12. Sprinkle with half of the brown sugar/cinnamon mix.
  13. Layer on the rest of the batter.  Recipe Tip! The batter is a bit difficult to spread at this point, so I put dollops of the batter all around the pan and smooth it out as best I can.  It’s ok if it picks up pieces of rhubarb as you spread it.
  14. Then sprinkle on the remaining brown sugar/cinnamon mix.
  15. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean.