Are you looking for a summer dessert that is easy, fast, and looks like you really fussed over it? I thought so! Try this amazing rhubarb poke cake! It ticks every box! This is especially great if your rhubarb is doing what mine is....growing and producing like crazy! Lucky you if a neighbor gave you some!
If you're a rhubarb fan like me, here are some more reader favorites:
Combine the diced rhubarb and sugar in a saucepan and let it rest for an hour or so. This helps draw out the juices and softens the rhubarb before cooking.
Add the water and simmer gently until the rhubarb is completely tender and beginning to break down. Stir in the strawberry gelatin and keep stirring until it dissolves completely. Set the topping aside while the cake bakes.
Reserve about 1/2 cup of the topping to decorate the cake later, if desired.
Prepare the cake mix according to the package directions and bake in a greased 9x13-inch pan at 350 degrees.
Bake until the top springs back lightly when touched, the edges begin to pull away from the pan, and a cake tester comes out clean.
Don’t underbake — the cake needs enough structure to hold the filling. The edges of the cake should start pulling slightly away from the pan.
While the cake is still hot, use the handle of a wooden spoon to poke holes all over the surface.
Slowly spoon the warm rhubarb topping over the cake, using a rubber spatula to gently spread it around and encourage it down into the holes. This is where all that wonderful flavor sneaks into the cake.
Refrigerate the cake until completely chilled and set, at least 2 hours.
Helpful hint: For the fluffiest topping, thaw the whipped topping in the refrigerator overnight or for several hours while the cake is cooling. Don’t microwave it or leave it sitting out on the counter too long - it can lose volume and become runny.
Spread the whipped topping evenly over the chilled cake, going all the way to the edges.
If you’d like to add the pretty swirled top, drizzle a few thin lines of the reserved rhubarb topping across the whipped topping. If the topping has thickened too much, stir in just a tiny splash of warm water to loosen it slightly.
Drag a table knife gently through the lines in one direction and then the other to create the design. It’s one part Simple Simon and one part Fancy Nancy.
And honestly? If you skip the drizzle altogether and serve it “Plain Jane” style, nobody will complain a bit.
This moist, delicious poke cake starts with a yellow cake mix, then is infused with a sweet-tangy rhubarb sauce. Smothered in whipped topping with an artful swirl of rhubarb sauce on top. The perfect summer dessert!
This cake needs to be refigerated but take it out a little bit before you serve it for the very best experience! It would make a great dessert for any of our American holidays! Go crazy and stud topping with blueberries and add some tiny American flags if you want to make it extra fancy!
Absolutely! White, yellow, or lemon cake mix all work beautifully in this recipe. Lemon gives the cake a bright summery flavor, while white and yellow cake mixes let the rhubarb topping really shine.
Strawberry is the classic choice, but cherry or raspberry gelatin is delicious too. Any red gelatin flavor pairs nicely with tart rhubarb and gives the cake that gorgeous, bright color.
Yes — in fact, it’s even better after it chills for several hours. This is a terrific make-ahead dessert for potlucks, cookouts, graduations, and summer gatherings.
It does. Because of the whipped topping and fruit filling, the cake should be covered and refrigerated.
You can, although the texture of the whipped topping may soften a little after thawing. For best results, freeze the cake before adding the topping, then thaw and decorate before serving.
This cake would be a great finale for a summer picnic! Serve it after the brats, beans, potato salad, and coleslaw pasta. Everyone will be patting their tummies and grinning from ear to ear!
Love the idea of poke cakes and summer cakes? Here are some of our very favorites!
❤️🤍💙 Festive Summer Poke Cake - A light, cool, and refreshing cake poked with two flavors of jello and frosted with whipped topping and sprinkles for a pretty Fourth of July holiday dessert!
🍫 Almond Joy Poke Cake - A delicious poke cake that starts with a cake mix and a pudding mix. All the flavors of an Almond Joy candy bar in a wonderfully moist cake, topped with toasted coconut and almonds.
🤎 Snickers Poke Cake - This is a quick and easy "poke" cake that starts with a basic chocolate cake mix, poked full of caramel topping. Top it with thick chocolate frosting and chopped peanuts for that total Snickers vibe!
🥤 Root Beer Float Cake - Here is a recipe for an easy, yummy root beer-flavored cake with thick root beer-flavored cream cheese frosting! It makes you feel like a kid!
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Love, GB (Betty Streff)
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How much water is in the poke cake?
Oh good grief Gayle I am so thankful for you!!! I left the recipe card out!! Lame lame lame. The answer is 1 1/2 cups and its on the recipe card!!! Thank you thank you thank you!!
Can you make this recipe the day before?
Or can you make the cake/rhubarb the day before, then the day you are serving put cool whip topping on cake (warm leftover rhubarb for topping)?
I'm not quite sure what you're asking but it sounds like you're wondering if you can bake the cake, NOT make it a poke cake, then serve the cake with whipped topping and rhubarb sauce. If so, sure. The cake made as the recipe indicates is great made the day ahead and if you want to skip the whipped topping and sauce untill you serve it, that would be fine too. If I have that wrong please holler back at me!!