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Easy Rhubarb Dessert with Jello

Easy rhubarb dessert with jello makes a bright pink, bubbling rhubarb layer baked until tender, then set into a layered retro dessert. Cream cheese whipped topping creates a fluffy white cap over the Jello-stirred fruit.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling and setting 4 hours
Total Time 4 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb
  • 4 cup fresh rhubarb, diced Use fresh rhubarb for the pink, tangy layer.
Sugar
  • 1 cup sugar Sprinkle over the rhubarb before baking.
  • 0.5 cup sugar Use for the cream cheese mixture.
Jello
  • 1 package (3 oz) strawberry Jello Stir the dry powder into the hot rhubarb to set the pink layer.
Creamy topping
  • 1 package (3 oz) cream cheese, softened Beat until smooth so it spreads evenly.
  • 1 container (8 oz) whipped topping Fold in to keep the layer fluffy.
Flavor
  • 1 tsp vanilla extract Adds warm flavor to the cream cheese layer.

Equipment

  • 1 sheet pan

Method
 

Bake the rhubarb layer
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish to prevent sticking.
  2. Spread the diced rhubarb in the dish and sprinkle with 1 cup sugar so it starts releasing juices as it bakes.
  3. Bake at 350°F for 30-35 minutes until the rhubarb is tender and bubbling, with visible syrupy liquid around the fruit.
  4. Sprinkle the dry strawberry Jello powder over the hot rhubarb and stir gently to combine so the powder dissolves without hard lumps.
  5. Let cool completely to room temperature to avoid melting the topping when you assemble.
Make the cream cheese layer and assemble
  1. Beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth for an even, spreadable texture.
  2. Fold in the whipped topping until the mixture looks fluffy and uniform.
  3. Spread the cream cheese mixture over the cooled rhubarb layer to create a thick white top.
  4. Refrigerate for at least 4 hours so the pink Jello layer sets and slices cleanly.

Notes

For the brightest pink layer, use fully diced rhubarb and make sure the Jello powder goes in while the rhubarb is hot, then cool completely before topping. Store covered in the refrigerator up to 4 days; freezing is not recommended because the texture can break after thawing. If you want a lighter option, use low-fat cream cheese and a reduced-calorie whipped topping to cut calories while keeping the layered look.