During the rhubarb season, my mother has traditionally cooked this dessert. I’ve never tasted rhubarb cake this delicious! It tastes very nice after being cooled in the fridge. Serve alongside ice cream or whipped cream.
| Servings: | 18 |
| Yield: | 1 – 9×13 inch cake |
Ingredients
- 5 cups chopped fresh rhubarb
- 1 cup white sugar
- 3 cups miniature marshmallows
- 1 (3 ounce) package strawberry flavored Jell-O®
- 1 (18.25 ounce) package yellow cake mix
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
- 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.
- 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.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
| Sugars | 33 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We made this recipe exactly as suggested – it was delicious! I was looking for a cool summery rhubarb dessert and this fit the bill! Some reviews say it is too gooey – that was not my experience – though I did wait ten minutes after removing from the oven before inverting – this seemed to help it set up.
This is a very easy cake to make, yet very delicious and tastes like cakes that are way more complicated and time consuming to make! My family loves it and has asked me to make it again and again!
I have made this and there is never anything left when I take it to a family dinner.
This Cake is the BEST ! Even my picky husband likes it. Never met anyone yet that didn’t like it. Even people that say they don’t like rhubarb, Like This.
A nice rustic cake that packs a flavor punch!
I couldn’t find rhubarb in the local grocery stores, so I did a pineapple/blue berry upside down cake. Then topped it with a whipped topping. Everyone loved it!
my mom did not really like the dish nether did my dad or one of my guests all the rest of the family ate it but i think they didn’t really want to three stars people three stars
Followed recipe exactly, and although this was delicious, I will put about a quarter of the the sugar next time as this was far too sweet for me and the rhubarb flavour was kind of lost in the sweetness (kids loved it though). I think just a small amount of sugar with the gelatin and marshmallows would make it sweet enough. Really nice cake though and will definitely make it again soon!, thanks
Made this cake for a family dinner and received rave reviews. I am planning to make it again this weekend for a barbeque. Great way to use up the frozen rhubarb from a year ago. Also plan to use it with my fresh rhubarb which is ready now. Delicious cold with cool whip.
Very moist, I just loved it! I didn’t try it refridgerated but heard its great that way so i will have to try it next time.
I made this recipe for a group of men at work who, though they will eat anything, don’t have much to say about food. The compliments rolled in all day! They LOVED it! I didn’t change anything and it was perfect. Thanks for sharing!
We have used this recipe for years and it is one of our favorite ways to use rhubarb but we usually use raspberry jello. We have also used other fruits and flavors of jello, i.e. pie cherry and cherry jello, blueberry or huckleberry and lemon jello, peach and peach jello, etc.
Exactly as my Mom used to make! I never lasts long. Thanks for posting it.
Simple to make and a feast for the mouth AND eyes!
I just made this recipe this weekend and it was a total hit with my guests. Everyone even needed to take home the recipe. I used frozen rhubarb I had from last spring. It was awesome!
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!
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!
This didn’t taste good to me.
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!!!
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.
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.