Strawberry-Rhubarb Upside-Down Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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In Thompson Falls, Montana, Bonnie Krogman uses a boxed cake mix to create this quick and colorful dessert. I prepare it often in the summer when fresh rhubarb is abundant, she notes. When I take it to church potlucks, people really cleanup the pan fast. Ingredients:
5 cups cut fresh or frozen rhubarb (1/2-inch pieces), thawed and drained |
1 package (6 ounces) strawberry gelatin |
1/2 cup sugar |
2 cups miniature marshmallows |
1 package white or yellow cake mix (regular size) |
whipped topping, optional |
Directions:
1. Place rhubarb in a greased 13-in. x 9-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° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired. Yield: 12-16 servings.
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