Rhubarb Upside Down Cake I

Rhubarb Upside Down Cake I

37

"This easy recipe uses cake mix to make a delicious upside-down cake with rhubarb and marshmallows."

Ingredients

{{adjustedServings}} servings 152 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.
  3. Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.
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Reviews

37
  1. 46 Ratings

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This is one of my favorite cakes, but I have always made it with a small box of jello instead of the sugar. I have found using the watermelon or strawberry jello to be the best. It just seems ...

Absolutely delicious!!! I reduced the sugar to 2/3 cups and the cake came out perfect; just the right tartness. The whole family loved this moist cake.

I just finished baking and eating a piece of this delicious cake! I followed the suggestion of another user and used some dry strawberry jello powder (only about 2 tablespoons, so it wouldn't be...