Rhubarb Upside Down Cake II recipe

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Ingredients

2 tablespoons butter
4 cups diced rhubarb
1 cup white sugar
1 (3 ounce) package strawberry flavored Jell-O® mix
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix

Nutrition Info

326.6 calories
carbohydrate: 64.6 g
cholesterol: 5.1 mg
fat: 6.6 g
fiber: 1.1 g
protein: 2.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 337.1 mg
sugar: 51.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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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