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Rhubarb Cobbler

Rhubarb cobbler with ice cream


4 cups sliced fresh or frozen rhubarb
1 package (3oz.) raspberry gelatin
1/3 cup sugar
1 package yellow or white cake mix (regular size)
1 cup water
1/3 cup butter, melted
Ice cream, optional


Place rhubarb in a greased 13x9" baking dish. Sprinkle with the dry gelatin powder, sugar, and cake mix. Pour water evenly over dry ingredients. Drizzle with butter.

Bake at 350° F for one hour or until rhubarb is tender. Serve with ice cream if desired.


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