Recipe by TOMBO
"A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top."
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1 (3 ounce) package
strawberry flavored Jell-O® mix
1 (18.25 ounce) package
white cake mix
This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.
Comes out of the pan very easily. My family didn't care for the taste. They would have preferred fresh strawberries instead of the strawberry jello.
I have had this recipe for years. My family loved it and took it to church suppers every year and the people, even thos who do not like rhubarb, raved about it.
This was a great recipes, my son loved it. I used the fruit flavored mini marshmellows and that added a little more flavor. Was very good.
This was a good recipe but I would use more rhubarb and add some strawberries. It was a little dry on top. Very sweet.
This was a wonderful way to use up all that rhubarb. The cake was light as air, and it was especially tastey with strawberry swirl icecream on top.
Love this recipe. Use it every summer and always get asked for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Upside Down Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 60
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