with cake mix, you can make a wonderful dessert with rhubarb and marshmallows with this simple recipe for rhubarb upside-down cake.
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 6 cups chopped rhubarb
- 1 cup white sugar
- 3 cups miniature marshmallows
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Place chopped rhubarb on bottom of the prepared pan. Sprinkle sugar evenly over rhubarb; sprinkle marshmallows on top.
- Prepare cake mix according to instructions on the package. Pour over rhubarb and marshmallows in pan.
- Bake in the preheated oven for 1 hour. Cool in the pan for 10 minutes, then invert onto a serving dish so that rhubarb is on top.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 148 mg |
| Sugars | 22 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This cake was a huge hit! The sweet to tangy balance is just right. I was short on the rhubarb so added fresh raspberries to equal the required 6 C. It was delicious! Strawberries could also be added.
I read it a four-star because I haven’t tried a lot of the rhubarb recipes! Are used chocolate fudge cake mix because I didn’t have yellow and it turned out spectacular
I made it just like it said and it was very good. Especially when it was still warm.
I couldn’t fit that much rhubarb and marshmallows into the pan and still have room for the cake batter, which was too bad as I found it a little too sweet. The next time I try this I will use all the rhubarb, but not all of the marshmallows.
Good cake, but wish it had a more rhubarb taste. I followed the recipe exactly, but only baked it 50 minutes. Next time I will cut back on the sugar and marshmallows and add some red food coloring as the rhubarb turned pale when cooked. Everyone else loved it and I served it with vanilla ice cream. I prefer the rhubarb crisp by Chef John.
I tried this recipe because it sounded interesting and unique, and I wasn’t disappointed. I used about 7 cups rhubarb and the whole cup of sugar. It wasn’t overly sweet at all. I thought a 9×13-inch pan would be too small, so I used an 11×15-inch pan, but I should have used a smaller pan. It was done in 33 minutes in my convection oven. My family loved it.
Really good very tart needs ice cream or whipped cream
I made this exactly as the recipe stated and it was very yummy. Just the right combo of sweet and tart. The whole family loved it!
this was super good! would not change anything. note: dont peel your rhubarb before baking it as i did from advice from a friend. it tastes the same, but looks really very unappealing!
This was a big hit with my family. Will definitely make again. Didn’t need to cook quite as long as called for in the recipe. Good use for older, hard marshmallows!
Came out great! I used slightly less sugar, but otherwise just the same. I also didn’t invert it just to make it easier and it was still wonderful that way. 🙂
This is by far the best! I did add some fresh strawberries from the garden and it was great!! I did not need to cook it as long as suggested though. THANK YOU!
I took this to a dinner party and it was a hit. Everyone liked it. I will make this again!
I used a spice cake mix instead of yellow and strawberry flavored marshmellows with 2/3 cup of sugar in the rhubarb. This was a big hit by all. Very simple recipe to follow. I will definitely make it again.
Thought the marshmallows would be an interesting addition but in the end I thought it was nothing special.
Very easy to make and has a wonderful taste! The marshmallows just melt into the cake mix to make it such a moist dessert! I used my convection setting on my oven and reduced cooking time to about 40 minutes. Top of cake (which becomes the bottom when its flipped) was getting very dark so i did not bake the whole hour! Enjoy, its great served with cool whip or ice ream!
super easy and yummy. i like the sweet and tart taste
Oh my goodness! I made this yesterday and it is soooooo good! I had frozen rhubard in my freezer. I let it thaw out and I did drain the juice that was caused by it being frozen. I also didnt have a bag of mini marshmallows, but a bag a regular marshmallows. I just cut them up and the cake was awesome!
I added a 3 oz packet of raspberry Jell-o between the sugar & Marshmallow layers then served hot with a scoop of ice cream melting over the top. It was verrrrry good!
I really liked this recipie. Everyone I made it for was suprised and impressed by the results for how simple the recipie is. Yumm…
Great Recipe!