Lemony Rhubarb Upside Down Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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A nice dessert for a summer barbecue. Ingredients:
4 cups fresh rhubarb, sliced |
1 cup sugar |
4 cups miniature marshmallows |
1 (3 ounce) package lemon jell-o gelatin |
1 (18 ounce) package lemon cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
Directions:
1. Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam).
2. Layer rhubarb, sugar, marshmallows and dry jello.
3. Make cake mix according to package directions and pour evenly over mixture in pan.
4. Bake at 350 degrees for 1 hour.
5. Cool and turn pan upside down over a foil line cookie sheet.
6. Cut into squares and enjoy!
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