Description
This gooey, sweet, and kinda tangy dessert combines rhubarb and cake in a deliciously comforting way.
Ingredients
Scale
- 4 cups sliced fresh or frozen rhubarb
- 1 box 3-ounce strawberry jello
- 3/4 cup granulated sugar
- 1 box 15-ounce white or yellow cake mix
- 1/2 cup melted butter
- 2 cups cold water
Instructions
- Start with your pressure cooker off and make sure the sealing ring is snug. Dump sliced rhubarb straight into the pot.
- Add that strawberry jello packet and the sugar right on top. Give it a gentle stir with a spoon so it mixes but don’t worry about perfect.
- Sprinkle the dry white or yellow cake mix evenly over the rhubarb mixture but keep the layers separate.
- Drizzle the melted butter slowly on the dry cake mix so it soaks in without stirring.
- Pour cold water right over everything without stirring it in. This helps the cake hydrate and the fruit get tender.
- Lock the lid securely, check that sealing ring is tight. Close the pressure valve then choose high pressure. Wait for the float valve to pop up and the valve hiss to happen.
- Cook for about 15 minutes under pressure. When done, let the pressure release naturally for 10 minutes before carefully doing a quick release to get the rest out.
- Open the lid, scoop out that tender pull of fruit and cake combo. It’s gooey, sweet, and kinda tangy all in one bite.
Notes
- Perfect dang comfort dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg