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Rhubarb Upside Down Cake

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Blogger Linda Kilbride, of Recipe Goldmine, shares a recipe.

This recipe was inspired by my grandfather's garden in Iowa, where he raised the most wonderful rhubarb I have ever tasted.

 
Ingredients

5 cups rhubarb (in 1/2-inch pieces)
1 1/2 cups sugar
1 (3 ounce) box raspberry gelatin
3 cups miniature marshmallows
1 (18.25 ounce) box white or yellow cake mix

Instructions

  • Butter a 13 x 9-inch pan. Cover bottom of pan with rhubarb. Sprinkle sugar over the rhubarb, then sprinkle with raspberry gelatin and 3 cups miniature marshmallows.

  • Mix cake mix as per package directions and pour over the top.

  • Bake at 350 degrees F for one hour.


Recipe Yield
:  one 13 x 9-inch cake

Servings: 15 to 20

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