Old Fashioned Rhubarb Jello Dessert

This old-fashioned rhubarb jello dessert takes just 9 ingredients and comes together with a buttery shortbread-style crust, jammy sweet-tart rhubarb, and the easiest crumble topping ever! This will be a hit at the potluck every single time.

This rhubarb dessert is straight out of Grandma’s recipe box.

• If you grew up in the Midwest, you already know how amazing this dessert is. It’s a spring/summer classic that everyone’s grandma made slightly differently, but one thing stayed consistent – sliced rhubarb with jello powder sprinkled over it. They’re a bit of an odd couple on paper, but in practice? A match made in heaven. The jello brings big fruity flavor and sweetness to the tart rhubarb, and as it bakes, the rhubarb releases its juices into the jello and turns into the jammiest, most perfect layer you’ve ever seen.
• This dessert couldn’t be easier. No mixer, no fancy techniques, just a simple press-in crust, a layer of rhubarb, a sprinkle of jello powder, and a ridiculously delicious crumble on top. If you can stir and press dough into a pan, you can make this dessert!

Kind of a mix between bars and a crisp/cobbler situation.

• You can enjoy these bars cold from the fridge or warm right from the pan.
• The longer you refrigerate this dessert before slicing, the better it will hold together.
• If you’re not worried about getting perfect slices, you can use a spoon to scoop portions while it’s still warm, and serve with vanilla ice cream!

Here’s what you’ll need.

Here’s how it all comes together.

Things I learned while testing this recipe.

• If your stalks of rhubarb are on the larger side, cut them in half lengthwise before you slice them into 1/2″ pieces.
• If, like me, you end with a grocery order that delivers 3 super wide stalks and 2 skinny stalks, just make sure that the pieces of rhubarb are cut into uniform-sized pieces so they cook evenly.
• Frozen rhubarb works in a pinch. Just thaw it completely and drain off as much liquid as you can before layering it over the crust.
• If the crust dough is sticking to your fingers while you press it out, a piece of parchment paper between your hands and the dough is a total game-changer.
• Don’t skip the chill time! I know it’s tempting to slice into this while it’s warm (and honestly, warm with a scoop of ice cream is delicious), but if you want clean, tidy squares, that 1-2 hours in the fridge is a must. The jello layer needs time to set up.
• The jello powder is doing double duty here. It sweetens the tart rhubarb AND thickens all those juices into a jammy, sliceable layer. Make sure you’re using the full 6-ounce family size package, not the smaller 3-ounce box.
• Strawberry jello is the classic pairing here, but raspberry, cherry, or even cranberry work beautifully too if that’s what you’ve got in the pantry.

The dessert that actually gets better in the fridge.

• Because this dessert needs a couple of hours of chill time anyway, it’s basically begging to be made a day ahead.
• Bake it the night before, stash it in the fridge, and it’ll slice even more cleanly the next day.
• It’s the perfect stress-free dessert for potlucks, barbecues, and holiday dinners.
• All you have to do on the day of is top it with Cool Whip.

Here’s what I’d serve with this.

• baked fish + potatoes in mustard cream sauce
• sheet pan Greek meatballs + potatoes
• coconut curry chicken skewers
• sesame kale + quinoa salad
• orange + mint + pistachio marinated goat cheese

Just in case you have leftovers.

• STORING: Store leftover bars in an airtight container in the fridge for 4-5 days. The crust softens slightly as it sits, but honestly, I think they’re even better on day two.
• FREEZING: Let the bars cool and chill completely, then wrap individual squares tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge. Serve with Cool Whip and enjoy!

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