Easy Rhubarb Cake Recipe

This unbelievably easy rhubarb cake recipe yields a stunning dessert that's loved by kids and adults alike! Inspired by a MasterCook recipe from Francis Bolton, this simple recipe combines the tartness of rhubarb with a fluffy white cake for a delightful flavor combination. Don't worry about a slightly dark top – it's hidden when you invert the cake! Perfect for potlucks, birthdays, or any occasion where you want a crowd-pleasing dessert that's surprisingly easy to make.

Prep Time 20 mins
Cook Time 50 mins
Calories 403 kcal
Protein 8g
Rating 4.6 (11 Reviews)
Easy Rhubarb Cake 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Rhubarb Cake

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How to Make Easy Rhubarb Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking pan.
  3. Chop 4 cups of rhubarb and evenly distribute it across the bottom of the prepared pan.
  4. Sprinkle 1 cup of granulated sugar evenly over the rhubarb.
  5. Sprinkle 1 (3 oz) package of strawberry jello powder over the sugar.
  6. Evenly distribute 1 cup of mini marshmallows over the jello powder.
  7. Prepare one (15.25 oz) box of white cake mix according to package directions.
  8. Gently pour the cake batter over the rhubarb, sugar, jello, and marshmallow layers.
  9. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top may be slightly dark; this is normal.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

231g

Fat

7g

Carbs

24g