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Easy Rhubarb Dessert with Jello

Easy rhubarb dessert with Jello is a layered, retro-style treat with a bright pink rhubarb base that turns tender and bubbling in the oven. After cooling, it’s topped with a fluffy cream cheese and whipped topping layer for a sliceable, set finish.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb layer
  • 4 cup fresh rhubarb, diced
  • 1 cup sugar
  • 1 package (3 oz) strawberry Jello Dry powder only.
Creamy topping
  • 1 package (3 oz) cream cheese, softened
  • 0.5 cup sugar
  • 1 tsp vanilla extract
  • 1 container (8 oz) whipped topping Fold in for a fluffy texture.

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Bake the rhubarb base
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish for easy release.
  2. Spread diced rhubarb in the greased dish and sprinkle with 1 cup sugar to coat evenly.
  3. Bake at 350°F for 30-35 minutes until the rhubarb is tender and bubbling.
  4. While hot, sprinkle dry strawberry Jello powder over the rhubarb and stir gently to combine.
  5. Let the dish cool completely to room temperature so the pink layer sets cleanly.
Make the cream cheese topping and chill
  1. Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth.
  2. Fold in the whipped topping until the mixture is fluffy and well combined.
  3. Spread the cream cheese mixture over the cooled rhubarb layer for a thick top layer.
  4. Refrigerate for at least 4 hours before serving so the dessert fully sets.

Notes

Pro tip: Stir the Jello into the hot rhubarb gently so you don’t break down the fruit too much, but make sure there are no dry pockets of powder. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping texture can change. For a lighter option, use reduced-fat cream cheese (and keep the rest the same) for a slightly lower-fat dessert.