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Strawberry-Rhubarb Upside-Down Cake

Name: Strawberry-Rhubarb Upside-Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings.
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

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. —Bonnie Krogman, Thompson Falls, Montana

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.

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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