Easy Rhubarb Cake

"This sounds too easy to be true but the result is a truly beautiful dessert with an excellent flavour. I found it in Mastercook while searching for something to serve for a bunch of children but the adults loved it too. The originator is a Francis Bolton. Bless her, whoever she is! Be sure and bake it enough. If the top is dark it doesn't matter, no-one sees it."
 
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Ready In:
50mins
Ingredients:
8
Yields:
1 9x13 inch pan
Serves:
12
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ingredients

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directions

  • Preheat oven to 350ºF.
  • Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
  • Sprinkle sugar evenly over rhubarb.
  • Then sprinkle Jello powder and marshmallows.
  • Prepare a standard white cake mix according to package directions.
  • Pour the mix over ingredients in pan.
  • Bake about 45 minutes.
  • Let stand a few minutes and invert pan on serving sheet.

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Reviews

  1. Excellent recipe and very adaptable to other fruits. As a lover of rhubarb, I was drawn to this recipe as it wa similar to my own recipe but the jello and marshmellows were a new feature. I also tried it with sliced strawberries and it also was superb. Since rhubarb can be hard to obtain, this recipes adaptability to other fruits makes it a real plus in my book. It does require a longer baking time than normal, about 70 minutes but I am at a very high altitude so watch carefully but plan on at least 45 minutes and keep checking.
     
  2. I never take the time to review recipies that I try. I am making an exception. This is the best rhubarb recipie I have ever tried. It just cooled off and I cut a piece and it is amazing. Thank you for sharing this. Now I am going to be trying to find more rhubarb to freeze!
     
  3. I only gave this four starts instead of five because it didn't turn out quite as "pretty" as I had hoped. As far as taste goes...definitely FIVE stars! I really liked the effect of the marshmallows!
     
  4. We really enjoyed this.
     
  5. I love rhubarb and this cake was good, but I wouldn't make it again. It was a little too sweet for my taste.
     
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RECIPE SUBMITTED BY

My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show I operated a cooking school in Montreal and have published two cookbooks, "Downhome Nova Scotia Cooking and The Great Canadian Bread Book which was also translated into French as "Faire Son Pain Soi-Meme. In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia. I love cats.
 
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