My friend told me the other day that she made “a yummy cake”, and I told her she needed to share the recipe with me since I’m always looking for new recipes for this column. So she did, and it’s perfect because it is rhubarb season and I know the recipe has been tested. It’s a delicious and easy way to use up some of the rhubarb in the garden.
Strawberry Rhubarb Upside Down Cake
• 5 cups fresh or frozen rhubarb (1/2-inch pieces),
thawed and drained if frozen
• 1 small package of strawberry Jell-o
• ½ cup of sugar
• 2 cups mini marshmallows
• 1 package of white or yellow cake mix
• Whipped topping or vanilla ice cream
Place rhubarb in a greased 9” x 13” baking pan. Sprinkle with the Jell-o, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over the marshmallows. Bake at 350 degrees for 50 – 55 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped cream or vanilla ice cream.