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Reviewed: Jun. 26, 2008

Simple to make and a feast for the mouth AND eyes!

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DEBRATTY1

	Cooking Level: Expert Home Town: Eden Prairie, Minnesota, USA
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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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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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MrsBrenda

	Cooking Level: Expert
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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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Dana

	Cooking Level: Expert Home Town: La Grande, Oregon, USA
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Reviewed: Dec. 6, 2005

This didn't taste good to me.

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Alana

	Cooking Level: Intermediate Living In: Winnipeg, Manitoba, Canada
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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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MAMAB45

	Cooking Level: Expert Home Town: Beatrice, Nebraska, USA Living In: Daykin, Nebraska, USA
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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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Larry J


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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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JANIENNE


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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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LEVITICUS


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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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TRICKYGAL


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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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PURLETTE


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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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AUNTIE JUNE

	Cooking Level: Expert Home Town: Kennewick, Washington, USA
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Reviewed: May 25, 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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MATTILA6

	Cooking Level: Intermediate Home Town: Silver Bay, Minnesota, USA Living In: Blaine, Minnesota, USA
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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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DEBORAH TANNER


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