Tuesday, June 26, 2012

Rhubarb Jello Dessert

Sunday afternoon while I was in the midst of jam making, the Farmer asked me to "make that really good rhubarb dessert, you know the one with jello and the sprinkled crust, that's my favorite."

So the conversation goes back and forth until I finally call his mom to find out it's a dessert she used to make, back in like 1978. This is one of them.

Bottom Crust
3 cups flour (I used 2 cups whole wheat, 1 cup all-purpose)
3 tbsp. baking powder
3/4 tsp. salt
Cut in 3/4 cup butter
In a separate bowl, mix 3 eggs and 3 tbsp. milk and add to above mixture. Grease a 9x13 cake pan and press into pan.

Cover with 4 cups of cut rhubarb and sprinkle with 1 - 6 oz. package of jello (I used raspberry because it's what I had on hand).

Mix together 1/2 cup butter, 2 cups sugar (I used splenda), 1 cup flour (I used whole wheat), 1 cup rolled oats, and 1/2 cup brown sugar (splenda again). Sprinkle over rhubarb.

Bake at 350 degrees for 50-60 minutes.

Very good. I've had a piece each night. Make that two pieces tonight.  :)


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  1. Does it need to be flavored jello? I have unflavored, but I'm guessing the flavoring helps a lot?

    Thanks for linking up to the blog hop!

  2. Hi! Hmm, I suppose you could use unflavored but you'd probably want to add some fruit, like strawberries or raspberries, since rhubarb has such a tart flavor!