rhubarb strawberry upside-down cake
This is one of my favorite cakes to make with rhubarb!
prep time
30 Min
cook time
34 Min
method
Bake
yield
12 to 15 Servings
Ingredients
- 5 cups sliced rhubarb (*see note)
- 2 (3 oz.) packages strawberry gelatin (i used sugar free strawberry gelatin)
- 1/2 cup sugar, or 12 packets of saccharin sweetener
- 2 cups miniature marshmallows
- 1 box (15.25 oz.) white (or) yellow cake mix
- 1-1/4 cup water
- 1/2 cup vegetable oil
- 4 egg whites
- reddi wip whipped topping, to garnish the cake
How To Make rhubarb strawberry upside-down cake
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Step 1Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top of the rhubarb.
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Step 2Prepare cake mix according to package directions. (I used a white cake mix.)
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Step 3Pour the cake batter over the marshmallows.
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Step 4Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, and if it comes out clean, the cake is done. (I baked mine for 37 minutes.)
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Step 5Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.
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Step 6*Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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