Rhubarb Upside Down Cake

Upside-Down Cake

Rhubarb Upside Down Cake

Rhubarb Upside Down Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    24 People
  • VIEWS
    151

A delightful twist on a classic upside-down cake, featuring the tangy brightness of rhubarb and the sweet, gooey surprise of melted marshmallows. This cake is surprisingly simple to make, promising a show-stopping dessert with minimal effort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    0 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    148 mg
  • Sugar
    22 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan to ensure the cake releases cleanly. (5 minutes)

Image Step 02
02 Step

Recipe View Evenly distribute the chopped rhubarb across the bottom of the prepared pan. Sprinkle the granulated sugar evenly over the rhubarb, followed by a generous layer of miniature marshmallows. (5 minutes)

Image Step 03
03 Step

Recipe View In a large mixing bowl, combine the yellow cake mix, water, eggs, and vegetable oil. Using an electric mixer, start on low speed until the ingredients are just moistened. Increase the speed to medium and beat for 2 minutes, until the batter is smooth and well combined. (7 minutes)

Image Step 04
04 Step

Recipe View Gently pour the cake batter over the rhubarb and marshmallow mixture, ensuring it's evenly spread. (3 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven for 1 hour, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Image Step 06
06 Step

Recipe View Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving dish. This will allow the marshmallows to set slightly, preventing them from sticking too much. Serve warm and enjoy! (10 minutes)

For an extra layer of flavor, try adding a teaspoon of vanilla extract to the cake batter.
If you don't have fresh rhubarb, frozen rhubarb can be used. Thaw and drain any excess liquid before using.
A dusting of powdered sugar after inverting adds a beautiful finishing touch.

Hulda Kautzer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 50 Ratings)
Total Reviews: (3)

  • Bradly Emard

    Aug 7, 2024

    So easy to follow, and the cake turned out perfectly. My family loved it!

  • May Koss

    Jun 9, 2024

    This recipe was a huge hit! The marshmallows make it so unique and delicious.

  • Carey Cassin

    Dec 13, 2023

    I was a bit skeptical about the marshmallows, but they totally work! Will definitely make this again.

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