It’s funny how a recipe can evoke so many memories. For me, anytime I have rhubarb I am immediately taken back to when I was a little girl, growing up in Milwaukee and I can see and hear my Great Grandmother as if she is right there in the room with me. Picture a tiny little German woman with the sweetest of smiles and the softest of voices. Rhubarb kuchen was a summer staple, and to this day it is something that my mom makes with my daughters.
A few weeks ago, my friend brought over this dessert and upon tasting it I knew that I had to have the recipe. Imagine my delight when she told me how it was prepared. Essentially it is what is lovingly referred to as a dump cake yet it tastes just like the rhubarb kuchen recipe passed down from my Great Grandmother. I was thrilled to be able to recreate one of my favorite childhood desserts in a much simpler way.
The other day I found myself at our local farmer’s market with rhubarb being sold at every stand. I quickly purchased a bunch and knew that this rhubarb crisp would make the perfect summer dessert.
Honestly, if you can chop and pour you can master this recipe.
The best part? It tastes like summer. Light and fresh. Rhubarb can be a bit tart but paired with the strawberry Jell-O it definitely has a sweetness to it.
- 4 cups rhubarb, chopped into 1/4 in. pieces
- 1 cup sugar
- 1 3 oz. package of strawberry Jell-O
- 1 box yellow cake mix
- 1/4 cup butter, melted
- 1 cup water
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with cooking spray.
- Spread the rhubarb evenly in the pan.
- Sprinkle the sugar over the rhubarb.
- Next, sprinkle the Jell-O, followed by the cake mix.
- Pour the water over the entire pan.
- Next, pour the melted butter over the entire pan. Do not mix.
- Cook for 45 minutes.
- Serve warm.
Are you a fan of rhubarb? Haven’t tried it yet? This rhubarb crisp is the perfect dish for you. Hit your local farmer’s market and try it soon!