Rhubarb Upside Down Cake III Recipe
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Rhubarb Upside Down Cake III

By: heyjude10969  
"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."

Rating: This weblink has been rated 19 times with an average star rating of 4.3 Read Reviews (16)

Rate/Review | 936 people have saved this

 

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Original Recipe Yield 1 - 9x13 inch cake
 

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 227 | Total Fat: 3.4g | Cholesterol: < 1mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2005 by MAMAB45 
My ex-mother-in-law used to make this cake and I'd been searching for 10 years for a similar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 10, 2005 by Larry J 
Excellent way to use rhubarb beside just pie. A little sweet for my taste, next time I'll use... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2005 by Alana 
This didn't taste good to me. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2004 by PURLETTE 
This recipe is fantastic, in texture, & taste. The only problem I had was it was too big for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2004 by MATTILA6 
This cake is an awesome use of rhubarb! Both my husband and I loved it! I used sugar-free... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2006 by Dana 
This recipe has been in my family for years...Everyone LOVES it! I use raspberry jello, if I... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2004 by LEVITICUS 
Like the previous reviewer, I found this cake to be a little too gooey and I would never make... MORE

 
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