Rhubarb Upside-Down Cake


Serves: 5
Total Calories: 208

Ingredients

5 cups chopped rhubarb stalks
1 cup sugar
1 (3-ounce) package raspberry jello
3 cups miniature marshmallows
1 white or yellow cake mix, prepared according to package directions

Directions:

Spread rhubarb in a greased 9x13-inch cake pan. Sprinkle with mixture of sugar and Jell-O. Top with marshmallows. Mix the cake mix as directed, then pour over the rhubarb. bake at 350° for 45–55 minutes. Let sit for 5 minutes; when done, turn upside-down into a cookie sheet.

Nutritional Facts:

Serves: 5
Total Calories: 208
Calories from Fat: 0

This Rhubarb Upside-Down Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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