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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. —Bonnie Krogman, Thompson Falls, Montana
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    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

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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