Strawberry Rhubarb Upside Down Cake

Contributed By: Parker

Ingredients:

5 cups sliced fresh or frozen rhubarb, thawed and drained
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
Whipped topping, optional

Method:

1. Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows.
2. Bake at 350° until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1 piece: 353 calories, 9g fat (2g saturated fat), 47mg cholesterol, 359mg sodium, 65g carbohydrate (44g sugars, 2g fiber), 5g protein.


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