The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 23, 2009
Exactly as my Mom used to make! I never lasts long. Thanks for posting it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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Reviewed: Jul. 25, 2008
We have used this recipe for years and it is one of our favorite ways to use rhubarb but we usually use raspberry jello. We have also used other fruits and flavors of jello, i.e. pie cherry and cherry jello, blueberry or huckleberry and lemon jello, peach and peach jello, etc.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 26, 2008
Simple to make and a feast for the mouth AND eyes!
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Cooking Level: Expert

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 7, 2007
I just made this recipe this weekend and it was a total hit with my guests. Everyone even needed to take home the recipe. I used frozen rhubarb I had from last spring. It was awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 19, 2006
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 14, 2006
This recipe has been in my family for years...Everyone LOVES it! I use raspberry jello, if I don't have strawberry, and it is yummy!
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Cooking Level: Expert

Home Town: La Grande, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 12, 2005
This didn't taste good to me.
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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jun. 18, 2005
My ex-mother-in-law used to make this cake and I'd been searching for 10 years for a similar recipe. This was it!! I'm thrilled to be able to enjoy this wonderful (and easy!) cake again!!!
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Cooking Level: Expert

Home Town: Beatrice, Nebraska, USA
Living In: Daykin, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 10, 2005
Excellent way to use rhubarb beside just pie. A little sweet for my taste, next time I'll use just 1/2 cup sugar. The upside down part is nice and gooey.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 31, 2004
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.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Aug. 15, 2004
Like the previous reviewer, I found this cake to be a little too gooey and I would never make it again. I am not sure if it is the sugar combined with the rhubarb, or the gelatin creating the problem. I also thought it was too sweet, definately determine the tartness of the rhubarb and adjust the sugar accordingly.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 11, 2004
I will say that I did not care for this recipe at all, but I did have 2 guests rave about it. The cake does not look appealing because the jello turns into a goo on the top of the cake. I would try another recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 27, 2004
This recipe is fantastic, in texture, & taste. The only problem I had was it was too big for an 13x9 pan & I couldn't turn it out as it was too juicy. YUMMY fo the TUMMY
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 25, 2004
Very easy and very good recipe. I wouldn't change a thing. Our whole family loved it. I will be making this quite often. Thanks!
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Cooking Level: Expert

Home Town: Kennewick, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 24, 2004
This cake is an awesome use of rhubarb! Both my husband and I loved it! I used sugar-free gelatin (instead of regular) and a white cake mix (instead of the yellow), but it still turned out great! I was amazed that you couldn't even tell there were marshmallows in the recipe. For some it may be a bit tart, but I thought it was a perfect mix of sugar and rhubarb.
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Cooking Level: Intermediate

Home Town: Silver Bay, Minnesota, USA
Living In: Blaine, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: May 22, 2004
This cake was great! You can't let it cool before serving, though unless you hide it!
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