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Easy Rhubarb Dessert Recipe With Jello

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.

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.

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!
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

Tip: Our friend Noreen added that 7 to 8 cups of rhubarb is about 2 pounds. So, we need about 1 pound for this recipe. Thank you, Noreen!

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 and a multi-colored napkin sit in the background over a wooden backdrop. The title \"Easy Rhubarb Dessert with Jello\" appears at the bottom of the photo.

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.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

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

Easy Rhubarb Dessert Recipe with Jello

Author: Julie Menghini
Cherry Rhubarb Dessert is an easy family favorite. It sits on a delicious crust and is topped with a buttery crumble.
4.79 from 23 votes
Prep Time 20 d
Cook Time 50 mins
Total Time 1 hr 2 mins
Course Dessert
Cuisine American
Keyword: Rhubarb Dessert, Rhubarb Dessert with Jello
Servings: 8



  • 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


  • 3 cups rhubarb (1 lb) sliced or chopped
  • 3 oz Jello small box cherry or strawberry


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

Store leftovers in the refrigerator.



    • 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 layer.
    • Bake for 45-50 minutes and allow the pan to cool on a cooling rack. Serve warm or chilled.



    You can exchange strawberry jello for the cherry.


    Calories: 375kcalCarbohydrates: 57gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 59mgSodium: 188mgPotassium: 228mgFiber: 1gSugar: 36gVitamin A: 520IUVitamin C: 3.6mgCalcium: 77mgIron: 1.3mg

    Nutritional Disclaimer

    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?Let me know how it was!

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

    Recipe Rating


    Friday 28th of October 2022

    Love this recipe, and have tried it with various jelly flavours.

    I used to eat raw rhubarb as a little girl and didn't think there was anything wrong with it (ie tartness), I guess it depends on what you grow up with. I have one green and one red rhubarb plant in my veggie garden, the red one is clearly more flavoursome and 'sweeter' than the green one. It is a cutting of my old neighbour's mum's plant, so its origins go back a bit. Perhaps that makes a difference too.

    The leaves make great ground over for the veggie patch, keeping the weeds down and putting back some goodness at the same time. Couldn't imagine life without rhubarb.

    Julie Menghini

    Saturday 29th of October 2022

    Wow, Ella! I loved eating rhubarb raw growing up too and the recipes that use it. Your tip on using the leaves to keep the weeds down is brilliant. I'll be using that one in my patch. I just put in a couple of new plants last year and can't wait until they come back next summer. Thank you for your great tips and comment!


    Saturday 25th of June 2022

    Just and note, I had to watch the video to be clear about when the toping goes on. Later could imply after it comes out of the oven for those that might not be regular bakers.

    Looking forward to pulling out of even in a about an hour and serving for dessert at todays Pride BBQ.

    Julie Menghini

    Sunday 26th of June 2022

    Thank you so much for your comment! I'll clarify it for our readers! Enjoy your Pride BBQ and I hope you'll stop back and let me know how everyone liked it!


    Sunday 29th of May 2022

    Can this be frozen after baking? I like to make up desserts and muffins and have them in the freezer so I just need to thaw them. I’ve made this a couple times and everyone loves it

    Julie Menghini

    Monday 30th of May 2022

    It absolutely can Angie. The topping may change in consistency by becoming softer, however. Cover it in an airtight container. Thaw it in the refrigerator so it doesn't get mushy. You can also freeze it before baking and wait to apply the topping right before baking.

    Triena Letts

    Sunday 22nd of May 2022

    I absolutely LOVE this recipe!! I just made it, and was concerned about the crust getting soggy due to liquid from the rhubarb.Theres barely any.I made mine in a 9" round glass pie dish.Truly a 5star recipe in my book!

    Julie Menghini

    Monday 23rd of May 2022

    Thank you, Triena! I'm so glad that you enjoyed it and stopped to let me know.


    Thursday 26th of August 2021

    I had a small window of time and had fresh rhubarb that needed to be used. So I tried your recipe and was a bit apprehensive about the jello. My rhubarb lovin hubby gave it a big thumbs up and his words were "I liked everything about it, except my piece wasn't big enough." Lol

    Julie Menghini

    Friday 27th of August 2021

    I loved that, Kathy! Thank you so much! I love rhubarb and get my hands on it every chance that I get.