Ingredients for Lemony Rhubarb Upside Down Cake
- Fresh Rhubarb
- 1 cup granulated sugar
- Miniature Marshmallows
- Lemon Jell O Gelatin
- Lemon Cake Mix
- Eggs
- Oil
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemony Rhubarb Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemony Rhubarb Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In the prepared pan, arrange a layer of 4 cups chopped rhubarb, followed by 1 cup granulated sugar, 1 cup mini marshmallows, and 1 (3 oz) package of lemon-flavored gelatin.
- Prepare your favorite lemon cake mix according to package directions. (Most mixes call for adding eggs, oil, and water; follow your mix's instructions.)
- Gently pour the prepared cake batter evenly over the rhubarb mixture in the pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan for at least 30 minutes.
- Carefully invert the cake onto a large plate or serving platter lined with parchment paper to prevent sticking.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
205g
Fat
10g
Carbs
23g