Recipe by saffronbuns
"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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chopped fresh rhubarb
1 (3 ounce) package
strawberry flavored Jell-O®
1 (18.25 ounce) package
yellow cake mix
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.
This didn't taste good to me.
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!
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Upside Down Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 31
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