Rhubarb Upside Down Cake III

SUBMITTED BY: JERVA

"My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream."

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch cake

USMETRIC

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INGREDIENTS

5 cups chopped fresh rhubarb
1 cup white sugar
3 cups miniature marshmallows
1 (3 ounce) package strawberry flavored gelatin
1 (18.25 ounce) package yellow cake mix

READ REVIEWS (13)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

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REVIEWS

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Reviewed on May 22, 2004 by DEBORAH TANNER

This cake was great! You can't let it cool before serving, though unless you hide it!

6 users found this review helpful

Reviewed on Oct. 31, 2004 by JANIENNE

I gave this recipe 4 stars only because I changed a lot of things in it but the end result was definitely 5 stars! Here's what I did. I put in 2 cups of rhubarb with 3 cups of crushed pineapple. I did NOT put in marshmallows. I used the reserved pineapple juice in the cake mix instead of water. I have 4 kids (8 years old and younger) who loved this recipe. They loved the red glaze on top. And had me make it for their slumber party. 2 of the kids at the party told me they hated rhubarb but loved my cake. I'm definitely going to do this more often.

4 users found this review helpful

Reviewed on Jun. 19, 2006 by MrsBrenda

I have this recipe and just tried it out a week ago....tastes great. What I did different on mine was first arrange chopped rhubarb in pan, then mix jello (I used sugar free raspberry)with the sugar, sprinkle that over the rhubarb, then sprinkle the marshmallows over that evenly, then spread the cake batter. After baking, COOL for 10 minutes, then run your knife around the edges and invert onto a foil covered cookie sheet (or whatever you plan to use). Then I covered mine with Saran Wrap and placed it in the fridge to cool completely. Serve cold and store it in the refrigerator! Great recipe!

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 224

Total Fat: 3.4g
Cholesterol: < 1mg
Sodium: 211mg
Total Carbs: 47.4g
Dietary Fiber: 0.9g
Protein: 2.3g

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