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Easy Rhubarb Dessert with Jello

Easy rhubarb dessert with Jello layers a pink rhubarb filling under a fluffy whipped topping. You bake the rhubarb until tender and bubbling, then stir in strawberry Jello for a bright set layer.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb layer
  • 4 cup fresh rhubarb, diced
  • 1 cup sugar
  • 1 package (3 oz) strawberry Jello
Creamy topping
  • 1 package (3 oz) cream cheese, softened
  • 0.5 cup sugar
  • 1 tsp vanilla extract
  • 1 container (8 oz) whipped topping

Equipment

  • 1 sheet pan

Method
 

Bake and set the rhubarb-Jello layer
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish. Spread the rhubarb evenly in the dish so it bakes into a single layer.
  2. Sprinkle 1 cup sugar over the rhubarb. Bake for 30-35 minutes until the rhubarb is tender and visibly bubbling around the edges.
  3. Sprinkle the dry strawberry Jello powder over the hot rhubarb and stir gently to combine. Keep stirring just until the powder disappears and the mixture looks glossy and thick.
  4. Let the mixture cool completely to room temperature. Wait until it no longer looks warm or steamy before proceeding.
Make topping and chill
  1. Beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth. The mixture should look thick and uniform with no visible cream cheese lumps.
  2. Fold in the whipped topping. Stop when the topping is evenly blended and fluffy, with no streaks.
  3. Spread the cream cheese mixture over the cooled rhubarb layer. Cover the surface fully so you get a defined pink layer under the white topping.
  4. Refrigerate for at least 4 hours before serving. Chill until the top is set and the layers hold their shape when scooped.

Notes

Pro tip: for the smoothest pink layer, stir the Jello into the hot rhubarb right after baking so it melts quickly and evenly. Refrigerate leftovers in a covered container for up to 4 days; freeze is not recommended because the whipped topping may separate. For a lighter option, use reduced-fat cream cheese and a lower-sugar whipped topping if desired.