Even if you are not a rhubarb lover this cake will delight you; it is pleasantly sweet and simple to assemble. I remember, as a child, walking out in the backyard, to find bushes of rhubarb growing frantically this time of year. Timing was important; waiting for the baby stalks to grown up some, but harvesting them before they became too big and stringy. I peeled back the outer red skin before cutting them into small pieces, but I know some people like the skin left on.
Ingredients: 5 cups rhubarb, cut into small pieces, 1 cup granulated sugar, 1 3-ounce package strawberry jello, 3 cups mini-marshmallows, 1 package white cake mix (I think yellow or whatever flavor you prefer would also work).
Instructions: Preheat oven to 350 degrees; grease a 9x13-inch cake pan. In medium bowl place cut-up rhubarb, sugar and jello; mix until rhubarb is thoroughly coated. Place in prepared cake pan, spreading evenly. Cover the rhubarb mixture with the marshmallows.
Mix cake batter according to package directions. Pour over rhubarb and marshmallows; spread evenly.
Bake in preheated 350 degree oven for 50-60 minutes or until toothpick inserted into cake comes out clean. Transfer to wire rack to cool.
Serve either warm or cold by cutting into squares and flipping upside down on plate so that the rhubarb mixture is on top. Dollop with whipped cream and enjoy!
This is one of those recipes I've had for years and don't remember where it came from; just know that it's good.
*Just a thought: wonder if you used a strawberry cake mix would it be too strawberryish????? Let me know if anyone is brave enough to try it.
"Let's Bake a Cake!"
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