You are here Home » Recipes » Dessert Recipes » No-Bake Dessert Recipes » Rhubarb Cobbler Parfaits
| | | |

Rhubarb Cobbler Parfaits

Rhubarb Cobbler Parfaits

For those of you who follow A Few Short Cuts on Instagram you have seen that I have been working my little tushie off. I hope quite literally. My sister is getting married in October and yours truly needs to fit into a cute little dress by then. I have a little problem.  I love food! Big fat hamburgers, french fries, cupcakes…..I could go on, but it is just making me hungry.

For the last 2 weeks straight I have been good (except for that one slice of pizza the other night but I am not counting it) .  I have been eating more fruits and veggies, lean meat, and not so many treats.  I have been working out too! I feel great, and I know it is good for me, but…..I’M SO HUNGRY! ~giggle~

Dessert tonight is kinda my happy medium right now. These Rhubarb Cobbler Parfaits bring in a great seasonal veggie in a delicious way. I feel a little less guilty about indulging in a small bowlful with some whipped cream.  And it is so amazingly tasty it will knock you off your feet.

Rhubarb Cobbler Parfaits

Print Recipe


  • 6-7 cups rhubarb fresh/ diced
  • 3 oz Strawberry Jello small box
  • 1/2 cup sugar
  • 1 cup water
  • 1 box white cake mix
  • 1/2 cup butter or margarine, melted


  • Preheat oven to 350 degrees.
  • Place diced rhubarb in the bottom of a greased 9x13 pan. Sprinkle Jello, sugar, and water on top of rhubarb.
  • In a medium sized bowl, mix together the cake mix and melted butter. Once loosely combined, crumble on top of rhubarb mixture.
  • Bake at 350 degrees for 1 hour or until top browns.
  • Serve warm with cool whip or ice cream. For a fun presentation, spoon mixture in small dessert glasses and top with whipped cream or ice cream. Makes for a tasty seasonal treat!

Gluten Free

  • You can replace the cake mix with a gluten free cake mix. Keep in mind that they are typically half the size of a regular cake mix, so it may take 2.


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.