Sweet and Easy Rhubarb Cake Recipe
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I love rhubarb cake and this recipe has a special place in my heart. Growing up my grandparents would always bring a paper bag of goodies with them every time they visited. While it wasn’t anything expensive, I would get excited to see what they brought in their bag. My favorite things included packs of gum, my grandpa’s homemade maple syrup and fresh rhubarb. Just thinking about that makes me a little sad.
Isn’t it always simple memories you miss most?
Because we always seemed to have an endless supply of rhubarb when it was in season, my mom had several rhubarb cake recipes in which to use this tart but wonderful fruit like vegetable. I actually looked it up and while it is technically a vegetable it is regulated in the US as though it were a fruit. You learn something new every day. If you’d like to know more about rhubarb, be sure to check out this What is Rhubarb post.
Rhubarb Cake Ingredients
This is a fairly basic rhubarb upside down cake. Ingredients you’ll need include:
- fresh rhubarb
- sugar
- strawberry JELLO
- miniature marshmallows.
- Betty Crocker Super Moist Yellow Cake Mix (or your favorite cake mix)
- oil
- eggs
- water
- whipped cream or vanilla ice cream, if desired
Rhubarb Cake Recipe
This rhubarb cake has always been a popular one for our family. I don’t know where the recipe originated because it has been passed down. The top of the cake has just the right mix of sweet and tart with an extremely moist cake below.
Sweet and Easy Rhubarb Cake
Ingredients
- 5 cups rhubarb cut into small bite sized pieces.
- 1 cup sugar
- 1 small box strawberry JELLO
- 3 cups miniature marshmallows.
- Betty Crocker Super Moist Yellow Cake Mix or your favorite cake mix
- 1/2 cup oil
- 3 eggs
- 1 cup water
Instructions
-
Grease 9 X 13 inch pan. Preheat oven to 350 degrees.
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Spread rhubarb on bottom of pan.
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Pour sugar over rhubarb
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Sprinkle gelatin over sugar
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Top with mini marshmallows
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Mix cake according to package directions using oil, eggs and water.
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Pour over rhubarb mixture.
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Bake one hour, or until a toothpick inserted in the center comes out clean
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Cool for 10 minutes. Loosen edges and invert onto a platter or serving dish. Serve warm with whipped cream, if desired.
This upside down rhubarb cake is very easy and is sure to be a hit with anyone who enjoys rhubarb. Thankfully my mom has a thriving rhubarb plant so in the late spring and early summer when she is harvesting rhubarb, I always get a bag full of the tart red stalks. Perfect for making rhubarb pie or rhubarb sauce. These rhubarb muffins have become another family favorite! Have you ever tried rhubarb pudding? I think we would all enjoy that as well!
If you give this recipe a try, let me know what you think!
I just had this great cake last Sunday. However, it was not served “upside down” and
your directions don’t say how to invert the cake. Do you invert each piece as you
remove it from the pan, or do you turn the entire panful upside down first?
Sorry about that! This was hand written on a recipe card and passed down so the instructions were rather brief. I’ve update the instructions to be more clear!
oh my gosh this is the exact recipe my great-grandma made, surprised to find it here! she left out some important details so thank you!
I always make this cake when my supply is growing. Today I used rhubarb and raspberries at about a 2 to 1 ratio with rhubarb in the 2 ratio. Oh my it was good. And I have found no fruit that mixed with rhubarb doesn’t make a fine pie
I’ve made this same recipe for years only I don’t turn it over I cool completely and top with cream cheese frosting. Family loves it. It’s a favorite.