This is one of my favorite cakes to make with rhubarb!
Rhubarb Strawberry Upside Down Cake
Rhubarb Strawberry Upside Down Cake
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Prep Time: 30 Minutes
Cook Time: 34 Minutes
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5 cups sliced rhubarb (See *Note)
2 (3-oz.) pkgs strawberry gelatin (I used sugar free strawberry gelatin)
1/2 cup sugar, or 12 packets of Saccharin Sweetener
2 cups miniature marshmallows
1 box (15.25-oz.) white (or) yellow cake mix
1-1/4 cups water
1/2 cup vegetable oil
4 egg whites
Reddi Wip Whipped Topping, to garnish the cake
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1.) Place rhubarb in a greased 13 x 9 x 2-inch baking pan. Sprinkle both packages of strawberry gelatin over the rhubarb. Now place the mini marshmallows on top.
2.) Prepare cake mix according to package directions. (I used a white cake mix.)
3.) Pour the cake batter over the marshmallows.
4.) Bake the cake for 34 to 38 minutes. Use a toothpick inserted in the center of cake, and if it comes out clean, the cake is done. (I baked mine for 37 minutes.)
5.) Allow cake to cool completely, before cutting and serving. If desired, top with Reddi Wip Whipped Topping.
6.) *Note: Prep Time varies, since you'll need to cut, rinse, and trim the rhubarb. If using rhubarb that's been frozen, then thawed, prep time won't take as long.
Photo of 2 (3-oz.) packages of sugar free strawberry gelatin
(Which I used when preparing this recipe.)
Instead of granulated sugar, I used 12 packets of Saccharin Sweetener when preparing this dessert/cake.
Photo of Kraft Jet-Puffed Miniature Marshmallows, which I used for this recipe.
Photo of (15.25-oz.) Baker's Corner Classic Yellow Cake Mix. Which can be purchased at Aldi's. Also, you could use a (15.25-oz.) box of Great Value Deluxe Moist White Cake Mix.
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Photo of Original Reddi Wip Whipped Cream, which I placed on top of the Rhubarb Strawberry Upside Down Cake.
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