Strawberry-Rhubarb Upside-Down Cake
I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 30
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 30
5 cups sliced fresh or frozen rhubarb, thawed and drained
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mixes (regular size)
whipped topping, optional
Directions:
Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows.
Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
Source: tasteofhome.com
Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
