The rhubarb has really been growing over the past couple of weeks and it was time to do some delicious baking with it. I’m not a pie maker but do make cakes, muffins and crumble.
This is the rhubarb garden in April of this year. The plant was moved here beside the workbench and the plant tables in the Fall of 2014.
Here is the growth on the rhubarb by May 20, 2015. It is ready for picking and baking.
For this rhubarb cake you need a white cake mix, miniature marshmallows, a box of strawberry jello, sugar, brown sugar, cinnamon and of course some freshly picked rhubarb.
It is simple to bake. It is best served right from the baking dish as it would be very difficult to remove.
Ingredients: 4 cups chopped rhubarb, 1/4 cup sugar, 4 cups mini white marshmallows, 1 box strawberry jello, white cake mix,
Cake topping: 1/4 tsp cinnamon, 1/2 cup brown sugar
Mix cake mix according to directions,
Grease 9×12 baking dish,
Layer in rhubarb, sugar, marshmallows, jello and then pour cake mix evenly over the top.
Combine cinnamon and brown sugar and sprinkle over the top of the cake mix.
Bake for 40minutes at 350 degrees F.
It’s wonderful served warm with ice cream. The top is crunchy and the bottom is gooey and delicious. If you freeze rhubarb you could use it later in the year to make this cake.
I also made some apple rhubarb crumble and I’ll share the recipe soon.
Here is a print friendly version of this recipe without any images.