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Rhubarb Upside Down Cake II

TOMBO

"A fun summer cake for kids to help make, using fresh rhubarb, strawberry gelatin, marshmallows and cake mix. When you cut it and take it out of the pan, flip the piece over so the rhubarb is on top."
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Ingredients

1 h 15 m servings 327 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9x13 inch pan.
  2. Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts


Per Serving: 327 calories; 6.6 g fat; 64.6 g carbohydrates; 2.9 g protein; 5 mg cholesterol; 337 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.

Most helpful critical review

Comes out of the pan very easily. My family didn't care for the taste. They would have preferred fresh strawberries instead of the strawberry jello.

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This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.

I have had this recipe for years. My family loved it and took it to church suppers every year and the people, even thos who do not like rhubarb, raved about it.

This was a great recipes, my son loved it. I used the fruit flavored mini marshmellows and that added a little more flavor. Was very good.

Comes out of the pan very easily. My family didn't care for the taste. They would have preferred fresh strawberries instead of the strawberry jello.

This was a good recipe but I would use more rhubarb and add some strawberries. It was a little dry on top. Very sweet.

This was a wonderful way to use up all that rhubarb. The cake was light as air, and it was especially tastey with strawberry swirl icecream on top.

Love this recipe. Use it every summer and always get asked for the recipe.

Fantastic recipe. I substituted 2 tablespoons of cornstarch for the 4 tablespoons of tapioca pudding the recipe called for and it turned out great. Thank you.

It was very moist, it came out of the pan really easy, and the flavor was good, but I feel it needed more rhubarb. Seemed like the ratio of cake vrs rhubarb was off.