Kathy'S Strawberry Rhubarb Cake
Kathy's Strawberry Rhubarb Cake combines tart rhubarb with sweet strawberries and marshmallows, creating a delightful dessert with contrasting textures and flavors. Perfect for family gatherings or special occasions, this easy-to-make cake offers a nostalgic, comforting treat that appeals to all ages.
Ingredients
Instructions
- Grease a 13x9-inch pan.
- Mix the sliced rhubarb, sugar, and strawberry Jell-O, then set aside.
- Prepare the cake mix as directed on the package.
- Combine the prepared cake mix with the rhubarb mixture and pour into the prepared cake pan.
- Sprinkle the mini marshmallows evenly on top of the batter.
- Bake at 350°F (175°C) for 1 hour or until cooked through.
Tips & Substitutions
For a lighter version, consider using a sugar substitute in place of regular sugar. If rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain excess moisture. Make sure to mix the Jell-O thoroughly to avoid clumps. For added flavor, incorporate a teaspoon of vanilla extract into the cake mix before baking.
Serving Suggestions
This cake is delightful served warm with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with a fresh fruit salad or a light salad like Betsy'S Salad Dressing for a balanced meal. Enjoy it as a dessert at gatherings or as a sweet treat during afternoon tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply place individual slices in the microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Strawberry Rhubarb Cake contains roughly 314 calories, with 5g protein, 74g carbohydrates, and 1g fat. It is an excellent source of vitamin C (44% of the Daily Value), iron (29% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of Jell-O?
Yes, you can replace the strawberry Jell-O with fresh strawberries. Simply slice about 1-2 cups of fresh strawberries and mix them with the rhubarb and sugar. This will give your cake a more natural fruit flavor, but it may require additional sugar to balance the tartness of the rhubarb.
Is this cake suitable for freezing?
Absolutely! You can freeze this cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving. It’s a great make-ahead dessert for gatherings.
What can I substitute for the cake mix?
If you prefer homemade, you can make a simple vanilla or yellow cake from scratch. Combine flour, baking powder, sugar, eggs, milk, and butter to create a batter. This adds a personal touch to your cake and allows you to control the ingredients, especially if you’re looking for vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).