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My mom has always made this cake during rhubarb season. It’s the yummiest rhubarb cake I’ve ever had! It’s especially good after it’s been chilled in the refrigerator. Serve with whipped cream or ice cream.
Ingredients
- 5 cups chopped fresh rhubarb
- 1 cup white sugar
- 3 cups miniature marshmallows
- 1 (3 ounce) package strawberry flavored Jell-O®
- 1 (18.25 ounce) package yellow cake mix
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
Step 2
In a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. Pour into the bottom of the prepared pan, and distribute evenly. Mix cake batter according to package directions; pour over the ingredients in the pan.
Step 3
Bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. Run a knife around the outer edge of the cake to loosen; turn out onto a large serving plate while still hot. Allow the cake to cool before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 221 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol1mg | 0% |
| Sodium220mg | 10% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber1g | 3% |
| Total Sugars33g | |
| Protein2g | |
| Vitamin C3mg | 14% |
| Calcium68mg | 5% |
| Iron1mg | 3% |
| Potassium121mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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