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Still taking advantage of the ultra-tart herbaceous perennial we call Rhubarb while it’s in season. Here’s a delicious (and sweet) treat that’s sure to make those “Rhu” naysayers a true fan!
Upside-Down Rhubarb Cake
4 cups rhubarb, cut up into 1 inch pieces*
1 cup sugar
3 oz. package dry strawberry jello
2 cups mini marshmallows
1 package yellow cake mix
Put rhubarb in bottom of 9×13 pan. Mix sugar and dry jello together and sprinkle over rhubarb. Cover with marshmallows.
Make cake batter as directed on package and pour batter over rhubarb mixture.
Bake at 350 degrees for 40-50 minutes until cake is done and springs back when touched. Cool completely.
Cut yourself a BIG piece (cuz you’re gonna love it!). With spatula remove from pan and flip piece upside-down on serving plate. Top with dollop of cool whip and dig in!
Seriously, could that be any easier?? I got your back!
*Note: You can replace rhubarb with another fruit such as strawberries but OMIT the cup of sugar if doing so.