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–+ servings
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Strawberry Rhubarb Upside Down Cake

Rich and luscious is the way to describe this wonderful cake! Strawberry flavor forward with the tang of rhubarb right behind it. Definitely kid friendly and adults will love it too. I recommend baking it at least 12 hours in advance to allow the cake to chill completely. It is best serves cold. A dollop of whipped cream or a scoop of vanilla ice cream send this cake over the moon. I use a glass baking pan so I can watch as the cake separates from the pan and not pull it off too fast which will pull the topping off the cake. Pre heat oven to 350 degrees. Generously grease a 9x13 inch baking pan.
Prep Time15 minutes
Cook Time50 minutes
Total Time13 hours 5 minutes
Servings: 12 servings

Ingredients

Instructions

  • Measure the prepared fruit and set aside.
  • Prepare the cake mix as per package directions, then set aside briefly.
  • Place the rhubarb and strawberries evenly across the generously greased 9x13 inch pan.
  • Sprinkle both the sugar and gelatin evenly over the fruit.
  • Sprinkle the mini marshmallows over the top.
  • Pour the prepared cake batter evenly over the top of the marshmallows. Bake at 350 degrees for 50-55 minutes or until a tooth pick inserted in the center comes out clean. Remove from oven to a wire rack and let cool for 10 minutes.
  • Place a foil lined 10x15 inch baking sheet over the top of the baked cake and CAREFULLY invert the cake. Let it set as the cake slowly pulls away from the cake pan. When the cake has pulled completely away, then remove the cake pan.
  • There she is! One gorgeous Strawberry Rhubarb Upside Down Cake! Let it cool completely, then refrigerate until cold. Enjoy!
  • Thanks for stopping by today friends. I appreciate you all! Summer is literally right around the corner and so is Father's Day. Both on the 20th of June. This cake would be a wonderful way to celebrate both occasions. Until next time, Journey On! Hugs and much love from me, Karen, TJG