Ingredients

  • 500 ml (about 2 cups) of fresh rhubarb into chunks
  • 500 ml (2 cups) of strawberries
  • 125 ml (1/2 cup) of sugar
  • 1 sachet of strawberry Jell-o powder
  • 1 sachet (2 floors type) of white cake preparation
  • 250 ml (1 cup) of water
  • 85 ml (1/3 cup) of melted butter
  • 250 ml (1 cup) of whip cream
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Preparation

  • Preheat oven at 350 F (180 °C).
  • Set rhubarb and strawberries in a 9 x 13 inches mold spread with cooking spray. Spread sugar and powder for jelly.
  • Mix cake preparation, water and butter with a fork until everything is moistened. Lay this mixture over rhubarb and strawberries to cover entirely.
  • Oven bake for 45 minutes or until cake browns.
  • Serve warm and garnish with whip cream.

Chef's notes

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