Rhubarb Desserts are a summer favorite. This Easy Rhubarb Dessert recipe with Cherry Jello is absolutely delicious and perfect for a smaller crowd.
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?
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!
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!
- Strawberry Rhubarb Bread with Streusel Topping
- Grandma’s Rhubarb Pie
- Strawberry Rhubarb Coconut Popsicles
- 4 Ingredient Rhubarb Sauce Recipe
- Strawberry Rhubarb Pie
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!
Easy Rhubarb Dessert Recipe with Jello
Equipment
Ingredients
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 (1 lb) sliced or chopped
- 3 oz Jello small box cherry or strawberry
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 layer.
- Bake for 45-50 minutes and allow the pan to cool on a cooling rack. Serve warm or chilled.
Video
Notes
Nutrition
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.
Do you have a favorite Rhubarb Dessert? Please share it in the comments below. You are my inspiration!
Marion Wood
Thursday 22nd of June 2023
Everyone in our house loves this recipe, it’s gone within a day I only use the jello, no sugar. We like it tart
Julie Menghini
Thursday 22nd of June 2023
Thanks, Marion! We love this one too. It's so easy!
Louella Jacobs
Monday 5th of June 2023
I omitted the egg in the crust and pre baked the crust 8 minutes. The rest of the recipe I made as directed for 40 minutes. It was fabulous! My family loved it. I will make it again. Thanks❤️
Julie Menghini
Tuesday 6th of June 2023
Great to know, Louella! I love it when I receive comments like this so readers know they can leave out the egg.
Josephine
Saturday 3rd of June 2023
I haven't tried this yet but it sounds yummy. We do a lot of desserts with rhubarb for our clients for Meals. We have a lot of frozen rhubarb. Can we use frozen for this? Has anyone tried it with frozen? Can it be made in a sheet pan and would it have to be a double or triple recipe. I know everyone would love this.
Julie Menghini
Sunday 4th of June 2023
Hi Josephine, great questions! I haven't used frozen rhubarb. If you do, thaw it on a paper towel to remove excess liquid. You can double this and put it in a 9x13 pan. I don't think a sheet pan would be deep enough so if you triple it use something like a large sheet cake pan. Let me know what you did and how it turned out! Thank you.
Kim
Monday 29th of May 2023
The rhubarb filling was tasty but the crust was so flat and leathery couldn’t even eat it. Too bad because I have a lot of rhubarb to use up. Disappointed
Julie Menghini
Tuesday 30th of May 2023
Perhaps you overworked the butter into the pastry or forgot the salt? I use this crust all the time and it's amazing!
Ella
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!