Easily one of the most talked about dishes of the Grandma’s Kitchen afternoon was Meredith’s Grandmother’s Rhubarb Upside Down Cake.
No one could believe this recipe, and the flavor was amazing. May be it was the Rhubarb straight out of Grandma’s garden that gave this cake it’s powers over us.
We were told to serve with Cool Whip, but Meredith did whipping cream. Never ice cream. Never.
OK, the above picture does not do it justice. It looks sort of crazy, but look below….
Rhubarb Upside Down Cake
- 5 cups sliced rhubarb
- 1 cup sugar
- 1 small package of strawberry jello
- 2 cups miniature marshmallows
- 1 package white cake mix (plus whatever the cake mix calls for eggs, oil, water)
- Cool Whip
– Preheat oven to 350. Arrange rhubarb in a greased 9 x 13 pan (I used a 10 in round). Combine sugar and jello package and sprinkle over rhubarb. Then layer marshmallows on top of rhubarb. Prepare cake mix according to the package directions and pour over the rhubarb/marshmallow layers. Bake at 350 for 45 min to an hour. Serve with cool whip. (Meredith flips her whole cake over and plate it upside down with the rhubarb on top, her Grandma flips each slice over when she is serving it.)
While looking through other recipes she came across this Big Pink Rhubarb Cake. It looks to me like it has similar elements…rhubarb, cake, jello, marshmallow… with one major flaw. It says to serve with creme fraiche or ice cream.