Rhubarb Upside Down Cake
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.
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
- 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