Strawberry Rhubarb Upside Down Cake
I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece.
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
Directions
- 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.
- Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
- For crosshatch design: cut rhubarb into roughly 3-in. slices. Lay 5-6 slices of rhubarb vertically in greased 13x9-in. pan, creating small squares. Place the next 5-6 slices horizontally. Repeat with remaining rhubarb in opposite directions until you have 12 squares (number of slices may depend of rhubarb thickness.)
