For a richer flavor, try browning the butter before greasing the pan. If you prefer a less sweet cake, reduce the amount of sugar sprinkled over the rhubarb. Feel free to experiment with different flavors of gelatin – raspberry or cherry would also be delicious! Ensure the cake is fully cooled before inverting to prevent it from falling apart. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful addition.
Easy Rhubarb Upside-Down Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS36
Delight in this whimsical Rhubarb Upside-Down Cake, a playful twist on a classic dessert. Tangy rhubarb mingles with the sweetness of marshmallows and the light, fluffy texture of cake, creating a delightful treat that's as fun to make as it is to eat. Perfect for summer gatherings and sure to be a hit with both kids and adults!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol5 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium337 mg
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Sugar51 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat and Prep (10 minutes): Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan with the softened butter, ensuring all corners and edges are coated.
02 Step
Recipe View Layer the Rhubarb Base (5 minutes): Spread the diced rhubarb evenly across the bottom of the prepared pan. Sprinkle the granulated sugar uniformly over the rhubarb, followed by the strawberry flavored gelatin powder. Distribute the miniature marshmallows in a single, even layer over the gelatin.
03 Step
Recipe View Prepare and Add Cake Batter (10 minutes): Prepare the white cake mix according to the package directions. Gently pour the cake batter over the marshmallow layer, spreading it evenly to cover the entire surface.
04 Step
Recipe View Bake to Golden Perfection (40-50 minutes): Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and springy to the touch.
05 Step
Recipe View Cool and Invert (30 minutes): Allow the cake to cool completely in the pan on a wire rack. Once cooled, carefully invert the cake onto a serving platter so the rhubarb layer is on top. Serve and enjoy!
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Carolanne Shanahan
May 16, 2025I was a little skeptical about the marshmallows, but they added such a fun and delicious touch!
Aric Wyman
Apr 24, 2025My kids had a blast helping me make this cake. It's so easy and the results are fantastic.
Eden Bartell
Feb 18, 2025Next time, I might try adding some chopped nuts to the batter for extra crunch.
Lonie Kutch
Jan 19, 2025I substituted the white cake mix with a lemon one, and it was absolutely divine!
Haven Johnson
Jan 2, 2025This cake was a HUGE hit at our family barbecue! Everyone loved the combination of sweet and tart.