Rhubarb Cake
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A home-kitchen version of rhubarb cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 5 c. rhubarb, cut in small pieces
- 1 (3 oz.) pkg. raspberry Jell-O
- 1 c. sugar
- 3 c. miniature whole marshmallows
- 1 pkg. yellow cake mix, prepared according to directions
Method
Place rhubarb in a well-greased 9 x 13-inch baking dish. Sprinkle Jell-O over rhubarb, then follow with the sugar and marshmallows.
Pour prepared cake mix over the top and bake at 350° for an hour or until tester comes out clean.
Wait about 5 minutes and then take a sharp knife and cut carefully around the outside of cake.
Turn cake out onto a heavy piece of aluminum foil which has been placed on a cookie sheet.
Be sure cookie sheet is large enough.
Foil must be long and wide enough.
Turn edges up to form a rim.
Place pan with foil on it and invert carefully.
Cool to serve.
Top with whipped cream.
Makes 12 to 16 servings.
Rate:
