Rhubarb Cake
This delightful rhubarb cake combines tangy rhubarb with the sweetness of marshmallows and the fruity flavor of raspberry Jell-O, all topped with a light yellow cake. It's a perfect dessert for gatherings, offering a unique blend of flavors that appeal to both kids and adults alike.
Ingredients
Instructions
- Place rhubarb in a well-greased 9 x 13-inch baking dish.
- Sprinkle Jell-O over rhubarb, then follow with the sugar and marshmallows.
- Pour prepared cake mix over the top and bake at 350° for an hour or until tester comes out clean.
- Wait about 5 minutes and then take a sharp knife and cut carefully around the outside of the cake.
- Turn cake out onto a heavy piece of aluminum foil which has been placed on a cookie sheet.
- Be sure cookie sheet is large enough.
- Foil must be long and wide enough.
- Turn edges up to form a rim.
- Place pan with foil on it and invert carefully.
- Cool to serve.
- Top with whipped cream.
Tips & Substitutions
For a twist on flavor, consider adding a splash of vanilla extract to the cake mix for added depth. If you don’t have raspberry Jell-O, strawberry or cherry can be good substitutes. Ensure your rhubarb is fresh and cut into small pieces for even cooking. To prevent sticking, grease your baking dish thoroughly and consider lining it with parchment paper.
Serving Suggestions
Serve the rhubarb cake warm or chilled, topped with a generous dollop of whipped cream for an indulgent treat. This cake pairs wonderfully with a scoop of vanilla ice cream or a side of Fruit Salad for a refreshing contrast. For a beverage, consider serving it alongside Wedding Bell Lemonade Punch for a delightful summer dessert experience.
Storage & Reheating
Store any leftover rhubarb cake in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for about 20-30 seconds until warm. You can also enjoy it cold, as the flavors meld beautifully after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake contains roughly 321 calories, with 5g protein, 72g carbohydrates, and 3g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g 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 frozen rhubarb for this cake?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess liquid before using it in the recipe. This will help maintain the cake's texture and prevent it from becoming too soggy.
Is it possible to make this cake gluten-free?
Absolutely! Simply substitute the yellow cake mix with a gluten-free cake mix, and ensure all other ingredients are gluten-free as well. This way, you can enjoy a delicious gluten-free rhubarb cake without compromising on taste.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the cake mix. You can also mix in some chopped nuts or shredded coconut for added texture and taste. Experimenting with these additions can make your cake even more delightful.
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).