Strawberry-Rhubarb Cake
A delightful layered cake combining the tartness of rhubarb and strawberries with sweet marshmallows and cake, perfect for dessert gatherings and family treats.
Ingredients
Instructions
- Mix the cake mix according to the package directions.
- Cover the bottom of a 9 x 13-inch pan with diced rhubarb.
- Sprinkle strawberry Jell-O over the rhubarb.
- Sprinkle sugar over the Jell-O.
- Cover with mini marshmallows.
- Pour the prepared cake batter over the marshmallows.
- Bake for 30 to 35 minutes.
- Serve with ice cream or whipped cream.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or a low-calorie cake mix. If rhubarb is out of season, frozen rhubarb can be a great alternative. Make sure to thaw and drain it well to prevent excess moisture in the cake. Additionally, you can add a teaspoon of vanilla extract to the cake mix for enhanced flavor.
Serving Suggestions
This Strawberry-Rhubarb Cake is best served warm, ideally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a refreshing Cape Cod Cooler for a delightful summer dessert. You can also serve it alongside fresh strawberries or a fruit salad for added freshness.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 20-30 seconds or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Cake contains roughly 452 calories, with 8g protein, 99g carbohydrates, and 3g fat. It is an excellent source of iron (70% of the Daily Value), vitamin A (45% of the Daily Value), and calcium (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
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 rhubarb instead of frozen?
Absolutely! Fresh rhubarb works perfectly in this recipe. Just ensure it is well-diced and trimmed of any tough ends. If using frozen, make sure to thaw it completely and drain any excess moisture before adding it to the cake.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the regular cake mix with a gluten-free cake mix. Be sure to check that your Jell-O and other ingredients are also gluten-free. This way, everyone can enjoy this delicious dessert without worry!
What can I do if I don’t have mini marshmallows?
If you don't have mini marshmallows, you can substitute with regular-sized marshmallows, just cut them into smaller pieces. Alternatively, you could use coconut flakes or even crushed graham crackers for a different texture and flavor.
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).