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Beautiful Rhubarb Poke Cake Recipe with Strawberry Gelatin

Beautiful Rhubarb Poke Cake

A tender white or yellow cake is filled with a sweet-tart rhubarb and strawberry gelatin mixture, then chilled beneath a layer of whipped topping. This colorful 9x13-inch dessert is easy to prepare and especially refreshing when served cold.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box (about 15.25 ounces) White or yellow cake mix
  • 3 Large eggs
  • 1 cup Water
  • 1/2 cup Vegetable oil
Rhubarb Filling
  • 4 cups Fresh rhubarb, finely chopped
  • 1 cup Granulated sugar
  • 1 cup Water, preferably boiling
  • 1 3-ounce package Strawberry gelatin
Topping
  • 1 8-ounce container Frozen whipped topping, thawed

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9x13-inch baking pan. Prepare the cake mix with the 3 eggs, 1 cup water, and 1/2 cup vegetable oil, following the package directions.
  2. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until the center springs back lightly and a toothpick inserted in the middle comes out clean.
  3. While the cake bakes, combine the finely chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat for 8–12 minutes, stirring occasionally, until the rhubarb is very soft and the mixture is syrupy.
  4. Remove the rhubarb mixture from the heat and stir in the strawberry gelatin. Continue stirring until the gelatin has completely dissolved into the warm fruit mixture.
  5. Let the baked cake cool for about 10 minutes. Use the handle of a wooden spoon or a large straw to poke holes throughout the cake, spacing them about 1 inch apart.
  6. Slowly spoon or pour the warm rhubarb-gelatin mixture over the cake, pausing so it can seep into the holes. Spread any remaining fruit mixture across the surface.
  7. Cool the cake completely, cover it, and refrigerate for at least 1–2 hours. Spread the thawed whipped topping over the chilled cake just before serving.

Notes

Poke the cake while it is still slightly warm, but allow about 10 minutes of cooling before adding the filling. Chop the rhubarb very small and space the holes evenly for better filling distribution and cleaner slices. Keep the finished cake covered and refrigerated.