Strawberry Rhubarb Upside-Down Cake
Comment on this recipe
This recipe is to die for, very moist and delicious. I have served it several times this supper and always get compliments. My friend even wanted this cake for his birthday. Rhubarb is an acquired taste, but with this cake, it is scrumptious. No one every turns it down.
5 cups chopped raw rhubarb
1 box (3 ounces) dry strawberry Jello
1 cup sugar
3 cups miniature marshmallows
1 yellow cake mix (prepared as if you were just going to bake the cake -- add eggs, oil and water)
Spray 9x13-inch cake pan with cooking spray. Mix rhubarb, sugar, Jello and pour into pan. Spread marshmallows on top of rhubarb mix. Spread blended cake mix mixture on top. Bake at 350 degrees for approximately 1 hour.
Let cake cool for 15 to 20 minutes. Turn upside down on a serving tray (rhubarb mixture will be on top). Serve warm or cold with whipped topping.
Joan Holmes, Moline