Rhubarb Upside Down Cake III Recipe - Allrecipes.com
Rhubarb Upside Down Cake III Recipe

Rhubarb Upside Down Cake III

Recipe by  

"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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Original recipe makes 1 - 9x13 inch cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 06, 2005

This didn't taste good to me.


27 Ratings

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!

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.

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!

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.

May 22, 2004

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

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

* Percent Daily Values are based on a 2,000 calorie diet.

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