Now when rhubarb is in season, you can find me out on the hunt. I can grow it in my garden, but it’s more fun to find it out in the wild. It’s super tasty in all kinds of recipes. Some of the foods that you would never think of, like this cake, are very well complimented with the food. If you don’t have a garden or any wild rhubarb near you, when it’s in season, you can often find it in the supermarket produce section. The harvesting season for this doesn’t last long though, so make sure you’re paying close attention!

I love making this when we have rhubarb in season. It doesn’t last long, but it’s well worth the wait!

Ingredients

1 box (18.25 oz.) Pillsbury golden butter cake mix

1 cup water (or 1 cup of reserved pineapple juice)

1/3 cup Land O’ Lakes softened butter

3 large Eggland’s Best eggs

3 cups thinly sliced rhubarb (do not use frozen)

1 (20 oz.) can crushed pineapple, drained & reserving juice

1/3 cup Domino granulated sugar

1/3 cup brown sugar, firmly packed

1 (3 oz.) box strawberry Jell-o gelatin

Cool Whip or Reddi-Wip, to garnish cake

Instructions

Preheat the oven to 350º.

Grease one 13x9x2-inch baking pan. Set pan a side.

In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs. Then beat on medium speed for 2 minutes. Set bowl aside.

In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the strawberry Jell-o.

Pour the rhubarb mixture into the already greased baking pan. Spread mixture evenly in pan.

Now pour the cake batter over the rhubarb mixture. Using the backside of a tablespoon, spread the cake batter evenly over the rhubarb mixture.

Bake in oven for 55 minutes. Cake should look golden brown in color when done baking. If need be, do the toothpick test in center of cake, to be sure cake is done baking. (Mine was done baking within 55 minutes.)

Let cake sit to cool down a bit before serving. Either serve cake while it’s still warm, or cool completely then serve. Or refrigerate to serve later. (Refigerate any leftover cake.)

Top cake with a dollop of Cool Whip or with a bit of Reddi-Wip whipped cream.

*Note: Be sure to thoroughly drain the juice from the canned pineapple. I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon. From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water. Also, the canned crushed pineapple I used stated on the label Natural Juice No Sugar Added. The brand I used was Liberty Gold.

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Quick Tip: Leftover cake should be kept refrigerated.

Thank you Realistic Cooking Ideas for this great photo.