Real Recipes From Real Home Cooks ®

rhubarb strawberry upside-down cake

Recipe by
Cindi Marie Bauer
Marshfield, WI

This is one of my favorite cakes to make with rhubarb!

yield 12 to 15 Servings
prep time 30 Min
cook time 34 Min
method Bake

Ingredients For rhubarb strawberry upside-down cake

  • 5 c
    sliced rhubarb (*see note)
  • 2 (3 oz.) pkg
    strawberry gelatin (i used sugar free strawberry gelatin)
  • 1/2 c
    sugar, or 12 packets of saccharin sweetener
  • 2 c
    miniature marshmallows
  • 1 box
    (15.25 oz.) white (or) yellow cake mix
  • 1-1/4 c
    water
  • 1/2 c
    vegetable oil
  • 4
    egg whites
  • reddi wip whipped topping, to garnish the cake

How To Make rhubarb strawberry upside-down cake

  • 1
    Place 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.
  • 2
    Prepare cake mix according to package directions. (I used a white cake mix.)
  • 3
    Pour the cake batter over the marshmallows.
  • 4
    Bake 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.)
  • 5
    Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.
  • 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.

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