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Print This Delicious Marshmallow Rhubarb Cake Recipe

Marshmallow Rhubarb
Upside Down Cake Recipe

With rhubarb growing wild in my garden, I'm always looking for ways of using it up. This was such an easy cake to make, having the tartness of the rhubarb and the sweet marshmallows really made this a summer time treat.

Marshmallow Rhubarb Upside Down Cake, red and brown

6 cups Rhubarb
3 cups Miniature marshmallows (I used the flavored marshmallows)
6 oz. package of raspberry jello
1 pkg. Yellow Cake mix

Oven Temp ~ 350°
Baking Time ~
Cake Pan Type ~ 9 x 13 inch pan
Preheat oven, coat your pan using a non-stick vegetable spray.

Place chopped rhubarb on the bottom of your prepared pan. Sprinkle with jello as evenly as possible.
Spread the marshmallows over the top of the rhubarb and jello.
Prepare cake mix according to instructions on the package, pour over the rhubarb and marshmallows in the pan.

Bake at suggested temperature for allotted time, cool the marshmallow rhubarb cake in the pan for 10 minutes.

Invert cake onto a serving tray or covered cookie sheet.

This upside down cake recipe, uses the marshmallows and rhubarb as a delicious and tart topping. Best served warm with vanilla ice cream.

Marshmallow Rhubarb Upside Down Cake recipe was sent in by

Nutrition facts:
Serving Size 164 g
Calories 403
Calories from Fat 48
Total Fat 5.3g 8%
Saturated Fat 0.8g 4%
Cholesterol 1mg 0%
Sodium 323mg 13%
Total Carbohydrates 87.1g 29%
Dietary Fiber 1.6g 6%
Sugars 56.1g
Protein 2.8g
Vitamin A 1% • Vitamin C 8% • Calcium 11% • Iron 5%



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Upside Down Cake Recipe To a Friend


User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!