Strawberry-Rhubarb Upside-Down Cake

“I prepare this colourful dessert quite often in the summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece!” —Bonnie Krogman, Thompson Falls, Montana

Strawberry-Rhubarb Upside-Down Cake
Strawberry-Rhubarb Upside-Down Cake
Strawberry-Rhubarb Upside-Down Cake
Servings Prep Time Cook Time
12servings 15minutes 40minutes + cooling
Servings Prep Time
12servings 15minutes
Cook Time
40minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows.
  2. Bake at 350° until a toothpick inserted in the centre comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
Recipe Notes

Nutrition Facts

1 piece: 353 calories, 9g fat (2g saturated fat), 47mg cholesterol, 359mg sodium, 65g carbohydrate (44g sugars, 2g fibre), 5g protein.