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."

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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Directions

  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.
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Reviews

22
  1. 27 Ratings

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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...