My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

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  • In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.

  • Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

220.9 calories; 2 g protein; 46 g carbohydrates; 0.6 mg cholesterol; 219.6 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2004
I gave this recipe 4 stars only because I changed a lot of things in it but the end result was definitely 5 stars! Here's what I did. I put in 2 cups of rhubarb with 3 cups of crushed pineapple. I did NOT put in marshmallows. I used the reserved pineapple juice in the cake mix instead of water. I have 4 kids (8 years old and younger) who loved this recipe. They loved the red glaze on top. And had me make it for their slumber party. 2 of the kids at the party told me they hated rhubarb but loved my cake. I'm definitely going to do this more often. Read More
(20)

Most helpful critical review

Rating: 2 stars
08/15/2004
Like the previous reviewer I found this cake to be a little too gooey and I would never make it again. I am not sure if it is the sugar combined with the rhubarb or the gelatin creating the problem. I also thought it was too sweet definately determine the tartness of the rhubarb and adjust the sugar accordingly. Read More
(6)
32 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
10/31/2004
I gave this recipe 4 stars only because I changed a lot of things in it but the end result was definitely 5 stars! Here's what I did. I put in 2 cups of rhubarb with 3 cups of crushed pineapple. I did NOT put in marshmallows. I used the reserved pineapple juice in the cake mix instead of water. I have 4 kids (8 years old and younger) who loved this recipe. They loved the red glaze on top. And had me make it for their slumber party. 2 of the kids at the party told me they hated rhubarb but loved my cake. I'm definitely going to do this more often. Read More
(20)
Rating: 4 stars
10/31/2004
I gave this recipe 4 stars only because I changed a lot of things in it but the end result was definitely 5 stars! Here's what I did. I put in 2 cups of rhubarb with 3 cups of crushed pineapple. I did NOT put in marshmallows. I used the reserved pineapple juice in the cake mix instead of water. I have 4 kids (8 years old and younger) who loved this recipe. They loved the red glaze on top. And had me make it for their slumber party. 2 of the kids at the party told me they hated rhubarb but loved my cake. I'm definitely going to do this more often. Read More
(20)
Rating: 5 stars
06/19/2006
I have this recipe and just tried it out a week ago....tastes great. What I did different on mine was first arrange chopped rhubarb in pan then mix jello (I used sugar free raspberry)with the sugar sprinkle that over the rhubarb then sprinkle the marshmallows over that evenly then spread the cake batter. After baking COOL for 10 minutes then run your knife around the edges and invert onto a foil covered cookie sheet (or whatever you plan to use). Then I covered mine with Saran Wrap and placed it in the fridge to cool completely. Serve cold and store it in the refrigerator! Great recipe! Read More
(17)
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Rating: 5 stars
05/25/2004
This cake is an awesome use of rhubarb! Both my husband and I loved it! I used sugar-free gelatin (instead of regular) and a white cake mix (instead of the yellow) but it still turned out great! I was amazed that you couldn't even tell there were marshmallows in the recipe. For some it may be a bit tart but I thought it was a perfect mix of sugar and rhubarb. Read More
(12)
Rating: 5 stars
06/14/2006
This recipe has been in my family for years...Everyone LOVES it! I use raspberry jello if I don't have strawberry and it is yummy! Read More
(9)
Rating: 5 stars
05/10/2005
Excellent way to use rhubarb beside just pie. A little sweet for my taste next time I'll use just 1/2 cup sugar. The upside down part is nice and gooey. Read More
(8)
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Rating: 5 stars
05/22/2004
This cake was great! You can't let it cool before serving though unless you hide it! Read More
(8)
Rating: 2 stars
08/15/2004
Like the previous reviewer I found this cake to be a little too gooey and I would never make it again. I am not sure if it is the sugar combined with the rhubarb or the gelatin creating the problem. I also thought it was too sweet definately determine the tartness of the rhubarb and adjust the sugar accordingly. Read More
(6)
Rating: 5 stars
05/27/2004
This recipe is fantastic in texture & taste. The only problem I had was it was too big for an 13x9 pan & I couldn't turn it out as it was too juicy. YUMMY fo the TUMMY Read More
(6)
Rating: 5 stars
06/18/2005
My ex-mother-in-law used to make this cake and I'd been searching for 10 years for a similar recipe. This was it!! I'm thrilled to be able to enjoy this wonderful (and easy!) cake again!!! Read More
(6)