Sue'S Rhubarb Cake
A delightful layered cake combining tart rhubarb, sweet marshmallows, and a fluffy yellow cake base, perfect for spring gatherings and dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Spread the sliced rhubarb evenly on the bottom of the prepared pan.
- Sprinkle sugar over the rhubarb.
- Top with mini marshmallows.
- Pour the prepared yellow cake mix evenly over the marshmallows.
- Bake at 350°F for 40 minutes until golden and bubbly.
Tips & Substitutions
For best results, use fresh rhubarb as it provides the best flavor and texture. If rhubarb is too tart for your taste, consider adding an extra 1/4 cup of sugar. If you don't have yellow cake mix, you can substitute it with a homemade vanilla cake batter. To elevate the flavor, add a teaspoon of vanilla extract to the batter.
Serving Suggestions
Serve Sue's Rhubarb Cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or vanilla ice cream for extra indulgence. For a refreshing beverage, consider serving it with Southern Iced Tea to balance the sweetness of the cake. Enjoy as a delightful dessert or a sweet treat at brunch.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F for 10 minutes until heated through. This keeps the marshmallows soft and the cake moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Rhubarb Cake contains roughly 288 calories, with 4g protein, 65g carbohydrates, and 3g fat. It is an excellent source of vitamin C (35% 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 instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess liquid before using it to prevent the cake from becoming too soggy. Frozen rhubarb may take slightly longer to cook, so keep an eye on it while baking.
What can I substitute for strawberry jello?
If you prefer not to use strawberry jello, you can substitute it with another flavor of jello, such as raspberry or cherry, for a different twist. Alternatively, you can use a fruit puree or fruit juice mixed with a bit of cornstarch for a natural option.
Is this cake suitable for making ahead of time?
Yes, this cake can be made ahead of time. Prepare it a day in advance and store it in the refrigerator. Just reheat as needed before serving. This cake is perfect for gatherings or potlucks, making it a convenient option for entertaining.
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).