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Rhubarb Upside Down Cake II

Rhubarb Upside Down Cake II

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A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan.
  2. Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

RONAMAY
22
6/23/2003

This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.

CUPCAKE12
10
5/12/2004

I have had this recipe for years. My family loved it and took it to church suppers every year and the people, even thos who do not like rhubarb, raved about it.

brnd69
9
5/13/2007

This was a great recipes, my son loved it. I used the fruit flavored mini marshmellows and that added a little more flavor. Was very good.