Rhubarb Upside Down Cake III

Rhubarb Upside Down Cake III

22
saffronbuns 0

"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."
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Ingredients

servings 221 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

22
  1. 27 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 p...

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 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 s...

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...

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!

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.

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

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!!!

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 p...

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