Reviewed: Jul. 5, 2011

I made this exactly as the recipe stated and it was very yummy. Just the right combo of sweet and tart. The whole family loved it!

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6 users found this review helpful

Reviewer:

ltgl2007

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

this was super good! would not change anything. note: dont peel your rhubarb before baking it as i did from advice from a friend. it tastes the same, but looks really very unappealing!

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4 users found this review helpful

Reviewer:

sarahbear

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: May 29, 2011

This was a big hit with my family. Will definitely make again. Didn't need to cook quite as long as called for in the recipe. Good use for older, hard marshmallows!

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4 users found this review helpful

Reviewer:

pattyz

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: May 21, 2011

Came out great! I used slightly less sugar, but otherwise just the same. I also didn't invert it just to make it easier and it was still wonderful that way. :)

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3 users found this review helpful

Reviewer:

CHEEZYLISA

Reviewed: Jan. 18, 2011

This is by far the best! I did add some fresh strawberries from the garden and it was great!! I did not need to cook it as long as suggested though. THANK YOU!

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5 users found this review helpful

Reviewer:

Krista

Reviewed: Sep. 5, 2010

I took this to a dinner party and it was a hit. Everyone liked it. I will make this again!

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4 users found this review helpful

Reviewer:

Connie

Reviewed: Jun. 2, 2010

I used a spice cake mix instead of yellow and strawberry flavored marshmellows with 2/3 cup of sugar in the rhubarb. This was a big hit by all. Very simple recipe to follow. I will definitely make it again.

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5 users found this review helpful

Reviewer:

trudi

Reviewed: Jun. 1, 2010

Thought the marshmallows would be an interesting addition but in the end I thought it was nothing special.

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5 users found this review helpful

Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: May 21, 2010

Very easy to make and has a wonderful taste! The marshmallows just melt into the cake mix to make it such a moist dessert! I used my convection setting on my oven and reduced cooking time to about 40 minutes. Top of cake (which becomes the bottom when its flipped) was getting very dark so i did not bake the whole hour! Enjoy, its great served with cool whip or ice ream!

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3 users found this review helpful