Today, I’m thrilled to share with you one of my favorite cakes – the Rhubarb Cake. This cake has a special place in my heart, not just for its delightful taste, but also for the memories it brings back. Growing up, I remember my grandmother baking this cake during the rhubarb season. The house would fill up with the sweet aroma of the cake, making us all eagerly await the moment we could finally have a slice. The Rhubarb Cake is a sweet and tangy treat that perfectly balances the flavors. The tartness of the rhubarbs is complemented beautifully by the sweetness of the marshmallows and raspberry Jell-O. This cake is not just a dessert, it’s a celebration of flavors! It’s also quite easy to make, even for beginners. All you need are some fresh rhubarbs, a packet of raspberry Jell-O, sugar, marshmallows, and a yellow cake mix. The key to a great Rhubarb Cake is using fresh rhubarbs. So, when the rhubarb season arrives, make sure to try this recipe. Trust me, you’re going to love it!
Ingredients
- 5 c. rhubarb, cut in small pieces
- 1 (3 oz.) pkg. raspberry Jell-O
- 1 c. sugar
- 3 c. miniature whole marshmallows
- 1 pkg. yellow cake mix, prepared according to directions
Baking 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 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.
- Makes 12 to 16 servings.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Easy
The Rhubarb Rumble in My Kitchen
It all started on a sunny Saturday, when I decided to conquer a new culinary challenge: making a rhubarb cake. I’d never worked with rhubarb before – unless you count that time I tried to grow it in my window box. Spoiler alert: It didn’t go well. But in the kitchen, I figured, how difficult could it be?
The Unassuming Rhubarb
Rhubarb is a tricky little vegetable (yes, it’s a vegetable, not a fruit. That was news to me too!). It’s tart, somewhat stringy, and looks like celery’s red-headed stepsister. I had five cups of freshly cut rhubarb, staring at me from the counter like a challenge waiting to be accepted.
Adding Some Sweetness to the Mix
Next up was the sugar, my trusty sidekick in any baking endeavor. I sprinkled it over the rhubarb, which was now lounging in a well-greased 9 x 13-inch baking dish. The rhubarb didn’t seem impressed, but I knew it would soon succumb to the sweet allure of the sugar.
Marshmallows and Jell-O, A Childhood Dream
Remember when you were a kid and you thought marshmallows and Jell-O could solve all problems? Well, I decided to test that theory. I sprinkled a packet of raspberry Jell-O over the sugar-topped rhubarb, followed by a cascade of miniature whole marshmallows. It was like a childhood fantasy, only with less unicorns and more rhubarb.
The Yellow Cake Mix Finale
On top of this sugary, tart, marshmallowy spectacle, I poured a prepared yellow cake mix. The cake mix, in all its yellow glory, looked like a fluffy duvet, ready to tuck in the rhubarb, marshmallows, and Jell-O for a cozy nap in the oven.
The Baking Dance
My oven was preheated to 350°, ready for the cake’s grand entrance. The cake stayed in the oven for about an hour, or until my tester came out clean. It’s about as exciting as watching paint dry, but with a much better smell.
The Flip and Cool
After a five-minute rest, I cut around the outside of the cake with a sharp knife. Turning the cake out onto a heavy piece of aluminum foil was a bit like trying to wrestle a slippery pig. But once the cake was safely on the foil, all that was left was to let it cool and top it with whipped cream.
The Verdict
In the end, the cake was a hit. It was tart, sweet, slightly whimsical, and not at all celery-like. Who knew that rhubarb, raspberry Jell-O, sugar, marshmallows, and a yellow cake mix could come together to create such a delightful treat?
So, there you have it. My rhubarb rumble in the kitchen. It was a battle of wits, a test of patience, and a dance with a slippery cake. But in the end, we all won. Especially my taste buds.
