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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 12 servings |
||
| Calories 345 | ||
| Calories from Fat 43 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 338mg | 14% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 74.2g | 24% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 57.8g | ||
| Protein 3.2g | 6% | |
Easy Rhubarb Cake
SERVES 12 , 1 9x13 inch pan
Ingredients
- 1 (18 1/4 ounce) package white cake mix
- 4 cups chopped rhubarb, more or less
- 1 cup granulated white sugar
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 8 ounces miniature marshmallows
Directions
1
Preheat oven to 350ºF.2
Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.3
Sprinkle sugar evenly over rhubarb.4
Then sprinkle Jello powder and marshmallows.5
Prepare a standard white cake mix according to package directions.6
Pour the mix over ingredients in pan.7
Bake about 45 minutes.8
Let stand a few minutes and invert pan on serving sheet.
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Featured Reviews for This Recipe
From: Chef #865296
On Jun 18, 2008
I never take the time to review recipies that I try. I am making an exception. This is the best rhubarb recipie I have ever tried. It just cooled off and I cut a piece and it is amazing. Thank you for sharing this. Now I am going to be trying to find more rhubarb to freeze!
From: KaDo
On Jun 5, 2008
I only gave this four starts instead of five because it didn't turn out quite as "pretty" as I had hoped. As far as taste goes...definitely FIVE stars! I really liked the effect of the marshmallows!
From: Cloudtears
On Jul 14, 2002
Excellent recipe and very adaptable to other fruits. As a lover of rhubarb, I was drawn to this recipe as it wa similar to my own recipe but the jello and marshmellows were a new feature. I also tried it with sliced strawberries and it also was superb. Since rhubarb can be hard to obtain, this recipes adaptability to other fruits makes it a real plus in my book. It does require a longer baking time than normal, about 70 minutes but I am at a very high altitude so watch carefully but plan on at least 45 minutes and keep checking.
From: Shar-on
On Jul 8, 2004
I couldn't wait for this cake to cool down, and did it taste good. I thought I had a white cake mix and I didn't, so I used Kittencal's "The Best White Cake". It says to line the bottom of the cake pan, but I used parchment paper and had it come up the sides as well. No sticking at all. Thanks for posting.
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