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Strawberry-Rhubarb Upside-Down Cake

 Strawberry-Rhubarb Upside-Down Cake
In Thompson Falls, Montana, Bonnie Krogman uses a boxed cake mix to create this quick and colorful dessert. "I prepare it often in the summer when fresh rhubarb is abundant," she notes. "When I take it to church potlucks, people really cleanup the pan fast."
12-16 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 5 cups cut fresh or frozen rhubarb (1/2-inch pieces), 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 13-in. x 9-in. baking pan. Sprinkle with
  • the gelatin, sugar and marshmallows. Prepare cake mix according to
  • package directions; pour batter over marshmallows.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes; invert cake onto a
  • serving plate. Serve with whipped topping if desired. Yield: 12-16
  • servings.