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Easy Rhubarb Dessert Recipe With Jello

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Rhubarb Desserts are a summer favorite. This Easy Rhubarb Dessert recipe with Cherry Jello is absolutely delicious and perfect for a smaller crowd.

Pan of Rhubarb Cherry Bar Dessert sitting on a barn wood backdrop beside stalks of fresh rhubarb nest to a pretty multi-color napkin.

Rhubarb Dessert Recipe can be served hot with a scoop of ice cream or cooled and cut into rhubarb bars. Regardless of what you do, it’s going to be delicious!

My sister and I grew up next to a neighbor that grew a lot of rhubarb. We used to pick it and dare each other to eat it raw.

I am puckering up just thinking about it.

It was very difficult to take a bite and act like it was no big deal. I don’t think either one of us pulled that one off. I can’t think of anything that rivals the tartness of rhubarb.

I’ve heard a lot of people say they don’t like rhubarb. That’s just crazy talk in my opinion. If they’d just try this Cherry Rhubarb dessert, they’d change their mind.

When you sweeten and cook rhubarb such as in this easy rhubarb dessert recipe, it changes the flavor to a smooth sweet treat.

Another thing I love about this Cherry Rhubarb dessert is that it bakes in an 8×8 sized pan which is perfect for small get-togethers.

If you aren’t a cherry fan, strawberry jello is delicious too. The color it gives the fruit is amazing. Don’t you think?

Close up of a bright red Rhubarb dessert bar sitting on a metal plate in front of a multi-color napkin.

I totally understand how busy you are so if you don’t have time for our helpful tips and delicious recipe ideas, just scroll to the bottom of the page where you can find the printable recipe card and VIDEO!

What is rhubarb anyway?

I wasn’t sure and actually discovered it depends on where you live!

According to the Huff Post, “rhubarb is technically a vegetable but is legally considered a fruit.

In 1947 a New York court declared rhubarb a fruit because it’s most often cooked as one in the United States (and, it’s said because it was a way to save businesses who imported these stalks from spending additional money on taxes).”

Rhubarb is Poisonous! – Kind of…

That’s what my son told me. He’s an engineer and brilliant in my opinion but he doesn’t know his rhubarb facts. Here are a few rhubarb facts:

  • The leaves of the rhubarb plant are poisonous. However, the stalks are not and can be eaten raw.
  • Color has no effect on the flavor of rhubarb. It can be light green, pink, or red.
  • Rhubarb freezes well. You can freeze it in stalks or chopped up. There isn’t any need to cook or blanche it beforehand.

Rhubarb is HEALTHY! – TRUE

According to the Natural Food Series, “Rhubarb health benefits include treating Alzheimer’s, fighting cancerous cells, promoting circulation, supporting weight loss, strengthening bones, promoting digestion, combating cardiovascular diseases, regulating blood sugar levels, maintaining kidney health, preventing early aging, and a good source of antioxidants.”

I’ve got to start eating more rhubarb! I wonder if I can call this Rhubarb Cherry Dessert recipe a healthy food! Probably not.

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Pan with a missing piece shows the thick red rhubarb filling, pie crust bottom, and crumbled topping.

Rhubarb Bar Recipe Ingredients

  • All-purpose flour
  • Sugar
  • Butter
  • Rhubarb
  • Baking powder
  • Egg
  • Milk
  • Jello
  • *Salt

You may need:

  • 8×8 pan – I baked my dessert in an antique pan and buttered the heck out of it. I have this non-stick version which would have worked great!
  • Whisks – I love my whisks and have them in several sizes, shapes, and colors. I have a gadget obsession I guess and love these!

You may want to stock up on rhubarb for these delicious recipes!

We LOVE Dessert! You can find all of our dessert recipes here!

Pan of rhubarb dessert recipe with two pieces of raw rhubarb in the background sitting on a wood background.

NOTE: I wouldn’t use frozen rhubarb for this Easy Rhubarb Dessert. It tends to absorb a lot of liquid and you don’t want it to bake up with too much liquid.

If you do try using frozen rhubarb, thaw completely and let excess liquid drain.

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cake pan filled with bright red rhubarb dessert with a crumbled streusel topping surrounded by a multi-colored napkin and fresh rhubarb.
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4.74 from 19 votes

Easy Rhubarb Dessert Recipe with Jello

Cherry Rhubarb Dessert is an easy family favorite. It sits on a delicious crust and is topped with a buttery crumble.
Prep Time 20 d
Cook Time 50 mins
Total Time 1 hr 2 mins
Servings 8
Author Julie Menghini

Ingredients

US Customary – Metric

Crust

  • 1 tbsp sugar heaping
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp butter
  • 1/8 tsp Salt Add only if you use unsalted butter – just a pinch
  • 1 egg (large)
  • 1 tbsp milk you may need 1 more

Filling

  • 3 cups rhubarb sliced or chopped
  • 1 box Jello small box

Topping

  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup all-purpose flour

Store leftovers in the refrigerator.

    Instructions

    Crust

    • Preheat the oven to 350°F. Grease an 8×8 pan with shortening or butter.
    • Mix the crust ingredients together and press into the bottom of the pan.
    • Pour rhubarb over the crust and then sprinkle the jello over the rhubarb.
    • In a separate bowl mix the topping ingredients together and then crumble it over the rhubarb later.
    • Bake for 45-50 minutes

    Video

    Notes

    You can exchange strawberry jello for the cherry.

    Nutrition

    Calories: 375kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 188mg | Potassium: 228mg | Fiber: 1g | Sugar: 36g | Vitamin A: 520IU | Vitamin C: 3.6mg | Calcium: 77mg | Iron: 1.3mg
    This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
    Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

    Do you have a favorite Rhubarb Dessert? Please share it in the comments below. You are my inspiration!

    I’ve tried growing my own rhubarb at least 3 times and they just turn up their toes and croak. Any tips my green thumb friends?

    Thank you from the bottom of my heart for spending some time with me today!

    Comments

    1. Linda Fielder says

      I just noticed that the video shows adding salt but the recipe doesn’t call for it. It is in the base mixture. Curious.

      Reply

    2. Linda Fink says

      I added some freeze dried raspberries and freeze dried strawberries and used strawberry jello…its delicious!!! Hubby loved it!!

      Reply

    3. Mary says

      Thanks for your reply, Julie.
      I tried sprinkling the sugar-free Jell-O over rhubarb and fresh sliced strawberries. Then topped the fruit with a crust of oatmeal, flour and Splenda brown sugar.
      So tasty right out of the oven with a scoop of sugar-free ice cream!
      I read that the aspartame in the Jell-O loses it sweetness when baked, but ice cream fixes everything!!

      Reply

    4. Alison Mohr says

      I doubled this to fit in a 9×13. If I would make again I would use a completely different crust – this one is very strange with the eggs (like a rubbery pastry) and I would definitely cut back on the butter on the top – it did not appear like the topping in the picture at all because the butter flooded it. I like to make rhubarb desserts daily during the season and this was not a keeper for our family.

      Reply

      • Julie Menghini says

        I’m sorry it didn’t work for you, Alison. It’s been well-liked here with better outcomes. Changing it up and using ingredients or techniques other than what was pictured can change the outcome. I hope you’ll give us another try sometime soon or let me know how I can help.

        Reply

    7. Kathleen Pope says

      Oh my goodness, this is SO delicious!! I had some frozen rhubarb from last year and cannot wait to get some more fresh rhubarb so I can make it again!

      Reply

    9. Connie says

      Julie, my mom made Blushing Apple Cake with strawberry jello. It was one of my favorite desserts as a kid and still is. I was looking for a way to use rhubarb instead and lo and behold your recipe came up! Thanks for sharing it! I cannot wait to try it!!!

      Reply

    11. Michele says

      Just picked up some fresh rhubarb at the farmers market and came home and made this recipe! It was fantastic! The crust and crumble was just how we LOVE it!

      Reply

    13. debi at Life Currents says

      This looks so delicious like a beautiful seasonal crumb cake. I need to learn more about rhubarb.

      Reply

    15. Angela says

      What a wonderful dessert! I just saw rhubarb in my grocery store for the first time! I’ve got to go grab some and make this sweet treat!

      Reply

    16. Claudia Lamascolo says

      you have totally inspired me to try rhubarb. I not only never cooked it but I do not know what it taste like either.

      This look spectacular and I need to try this .. thanks for inspiring me to something new!

      Reply

    17. Heidy L. McCallum says

      I haven’t had rhubarb since my teens and was looking for something new and interesting to make, made this recipe yester and it was so good it was crazy! Saving to make again.

      Reply

    18. Jennifer says

      This dessert looks so good. I have never cooked with rhubarb but I am going to have to give this a go and try it out.

      Reply

    19. Lisa says

      I’ve never cooked with Rhubarb before but this looks both easy and absolutely delicious! I’ll see if I can make this with GF flour! 🙂

      Reply

    20. Jacque Hooper says

      I loved this so much that I think I am going to try different flavors of jello to mix it up! It was delicious!

      Reply

    21. Laura says

      One of the things I really like about summer season is the amount of desserts that it brings. And I really like cherry flavors in mine, so I can’t wait to try your recipe – it looks absolutely delicious!

      Reply

      • Julie Menghini says

        You are so lucky to have your own rhubarb! I’ve tried starting it several times and no go. It makes me crazy when people have it and don’t use it!

        Reply

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