Lemony Rhubarb Upside Down Cake

“A nice dessert for a summer barbecue.”
READY IN:
1hr 10mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 4 cups fresh rhubarb, sliced
  • 1 cup sugar
  • 4 cups miniature marshmallows
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 1 (18 ounce) package lemon cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)

Directions

  1. Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam).
  2. Layer rhubarb, sugar, marshmallows and dry jello.
  3. Make cake mix according to package directions and pour evenly over mixture in pan.
  4. Bake at 350 degrees for 1 hour.
  5. Cool and turn pan upside down over a foil line cookie sheet.
  6. Cut into squares and enjoy!

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