Reviewed: Apr. 16, 2012

This was too sweet for my taste. When i bake with rhubarb I am looking for a bit of tartness so if I make this again I will decrease the sugar. I live with a food snob who while I was making it was turning up his nose at my playing " cake mix dr." but he sure dug in once it was out of the oven! Well received and something different.

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Reviewer:

Cassel

Reviewed: Feb. 23, 2012

What a great recipe! Thanks so much for sharing. I went with the other reviewers and used 1/4 cup for both the sugar and brown sugar and it was perfect. Used sugar free jello. I checked two stores and couldn't find strawberry so used raspberry the first time and lemon the second and both were very good. Left out the marshmellows because we don't need the extra calories! I used a sugar free yellow cake the first time and a Betty Crocker Gluten Free yellow cake the second time. Also agree that 45 minutes is perfect for baking.

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Reviewer:

hockeysj

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

absolutely delicious! Very simple to make. Mine was done in 50 minutes. Thanks for sharing. Now I can add another rhubarb recipe to my growing collection. I am currently trying to get rhubarb to grow at my house. I think I will be able to "harvest" it next year finally.

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Reviewer:

OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 14, 2011

This recipe was a huge hit - especially with fresh whipped cream! I used yellow butter cake instead of white and only baked it for 45 minutes, which was plenty (even at high altitude) for a 13x9 pan. I used uncooked rhubarb cut into 1/2 - 1/4" slices and didn't have any problems with it being undercooked.

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Reviewer:

ASAI

Reviewed: May 31, 2011

I make a version of this cake. I did not use pinapple. I just did everything but the pinapple. YUMMY! Just a note it takes a really long time to cook all the way through though. I also use all white sugar, no brown. YUM Also to note. I just layered everything. I first put down the rhubarb, then sprinkle white sugar over the top (only use 3/4 cup) and then sprinke the jello powder over the rhubarb. Next I sprinkle the marshmallows and then poor the cake batter over the top of it. Turns out perfect and is absolutely delicious!

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Reviewer:

nursebay

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Grafton, North Dakota, USA

Living In: Inkster, North Dakota, USA

Reviewed: Sep. 10, 2010

I made this cake for our family Labor Day celebration last week-end and every one loved it. I only baked mine for 45 mins. and that was purfect. Cooled it for 5 minutes before turning the cake over and everything still stuck to the pan. But not a problem, I just scooped it all off and smeared it over the top. The next day I had a leftover slice and added a small scoop of Cool Whip on top - and I think I would do that from now on - much better. Excellent recipe - thanks for sharring it.

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Reviewer:

Carol

Reviewed: Jul. 1, 2010

WOW! This is the absolute best pineapple upside down cake recipe I have ever made. It was a huge hit with the whole family. Extremely moist, because of the marshmallows. I chopped the rhubarb very small and it cooked just fine without pre-cooking it.

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Reviewer:

GRACEABOUNDS

Reviewed: Nov. 10, 2009

Didn't have Rhubarb and will certainly try later with it, but still tasted great just using pineapple.

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Reviewer:

Miranda

Cooking Level: Intermediate

Reviewed: Jun. 22, 2009

I took this cake to a family dinner and there was not one crumb left. I used a yellow cake mix.

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Reviewer:

DKM

Reviewed: May 15, 2009

Turned out great even with substitutions, so get creative! After deciding to make this recipe, I discovered I didn't really have all the ingredients. I used one large box of sugar-free cherry gelatin and cut both of the sugars down to 1/4 cup (as suggested by other reviewers). Instead of the pineapple, I used a 15-oz can of dark sweet pitted cherries-undrained-that I chopped in a food processor. I also opted to use a lemon cake mix. I left the cake in the pan and had to wait until it cooled completely for the bottom to gel. I didn't have any problems removing pieces from the pan, flipping upside down, and adding a dollop of cool whip. The end result was a nice, light and fruity, spring/summer dessert--almost strawberry shortcake-ish.

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12 users found this review helpful