Sunday, June 26, 2011

Rhubarb upside down cake...

I have 4 rhubarb plants in my yard... and until yesterday, I have had no use for them at all! I am not a baker..., the only pies that come out of my oven are beef pot pies. However, upon RSVPing for a block party, we were asked to bring a dessert. I have to admit that the thought of running down to the market and grabbing some home made goodies - did enter my mind! But, Dan had my van... so I was stuck at home. Then I remembered the gigantic rhubarb plants that take up so much room in my garden... I showed Mister how to pull the stalk out, not to cut... etc. and we set off to bake a rhubarb cake. Mister ate marshmallows, helped measure and stir and patiently waited by the oven door. The smell was so amazing that we had to "taste" it the minute it came out! It was yummilicious and didn't last long at the party! I had quite a few recipe requests... so rest assured - it is worth trying!

Here is the recipe...

  • 5 cups chopped fresh rhubarb
  • 3/4 cup white sugar
  • 3 cups miniature marshmallows
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 (18.25 ounce) package yellow cake mix


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
  3. Bake for 50 - 60 mins in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

Next time I will likely add another cup of rhubarb. I served it with whip cream, but it would be even better with ice cream!!

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