Description

This delightful Southern-style dessert pairs the tartness of fresh rhubarb with sweet strawberries on a tender cake base. By layering a macerated fruit mixture over a smooth batter, the cake develops a unique jam-like texture that makes every slice incredibly moist and flavorful.

Ingredients

1 box (15.25 oz) White Cake Mix
3 Large Eggs, room temperature
1 cup Milk
1/3 cup Vegetable Oil
3 cups Fresh Rhubarb, cut into 1/2-inch chunks
1 cup Fresh Strawberries, diced
1 cup Granulated Sugar
1 package (3 oz) Strawberry Jell-O

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Instructions

Preheat your oven to 350℉ and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the white cake mix, milk, eggs, and vegetable oil, beating with an electric mixer on medium speed for 2 minutes until smooth.
Pour the cake batter into the prepared baking dish and spread it evenly into the corners with a spatula.
In a separate bowl, toss the rhubarb chunks and diced strawberries with the granulated sugar and strawberry Jell-O until the fruit is well coated.
Arrange the fruit mixture evenly over the top of the cake batter without stirring it in.
Bake in the center of the oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
Allow the cake to cool for at least 20 minutes to let the fruit layer set before serving.

Notes

To ensure a perfect rise, always use room temperature eggs and milk to help the batter emulsify smoothly. If you prefer a more tart flavor, you can slightly reduce the granulated sugar in the fruit topping to allow the natural acidity of the rhubarb to shine through.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Southern American