An Upside Down Cake of a Different Sort

In last weeks Bountiful Basket produce, we received rhubarb and strawberries.

We use to have rhubarb plants when we lived in the "hill" house in our valley twelve years ago.

I was never a fan of rhubarb until I had an abundance of it and had to use it up.

I learned to can strawberry-rhubarb jam, made this cake, muffins, and rhubarb-strawberry pie.

We ate a lot of rhubarb-strawberry goodness during those years it grew in abundance at the hill house.

I made this cake recipe eleven years ago and it became a favorite.

Long story short, I lost the recipe and had not made the cake in years!

I remembered it had been in a Taste of Home magazine, but couldn't remember which one.

I finally went to the Taste of Home website and did a search for it.

It came right up!

I made the cake last weekend and once again, it was a hit!

It is an easy cake to make and very good!

Even if you don't think that you like rhubarb, you will enjoy this cake!

Strawberry-Rhubarb Upside Down Cake

5 cups cut fresh or frozen rhubarb (1/2-inches pieces), thawed and drained if frozen
1 package (6 ounces) strawberry gelatin
1/2 cup sugar
2 cups miniature marshmallows
1 package white or yellow cake mix (regular size)
whipped topping, optional

Place rhubarb in a greased 13x9 inch baking pan. Sprinkle with the gelatin, sugar and marshmallows. *Note: I added a cup of fresh strawberries to the pan with the rhubarb. Prepare cake mix according to the package directions; pour batter over marshmallows.
Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving platter or large baking sheet covered with foil. Serve with whipped topping if desired. Yield: 12-16 servings.
**This recipe originally appeared in a 1998 copy of Quick Cooking

Happy eating!