Rhubarb Cake

 

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I hate to brag but I have a little talent.  I’ve come to realize that if you give me something healthy like a fruit or vegetable I can almost always turn it into into something carb loaded, fat ladened, or just a complete sugar bomb.  Rhubarb is no exception but in my defense I honestly don’t think it’s possible to eat rhubarb as is.  Add some (or a ton of) sugar though and you have magic for the tastebuds.  Growing up we had a rhubarb patch and my mom would make a heavenly cake with it.   Now that I have my own rhubarb patch I’m bringing my childhood favorite back – and it’s just as yummy as I remember.

Rhubarb Cake:

Cut your rhubarb into roughly 1 inch cubes and cover the bottom of a 9×13 cake pan.  I used 18 stalks.  The kids love the job of pulling them for me.

Next sprinkle the following layers on:

– Large box (or 2 small boxes) raspberry or strawberry jello

– 1 cup sugar

– 2 cups mini marshmallows

Last mix a yellow cake mix as directed on the box and pour over your sweetened rhubarb.  Bake using the temperature and time directed on the box.

Seriously this is so addictive.  If however you can’t  run with the sweet tooth big dogs, feel free to cut down on the sugar and/or omit the marshmallows. Don’t worry, I only shed a small tear when I think of you doing that!

P.S.  This cake absolutely does not need whipped cream topping (although when has whipped cream hurt anything) but I didn’t remember to put my marshmallows in until after I poured my cake mix on.  I ended up smashing them into the gooey cake mix with my hands right before I popped it in the oven.  I haven’t seen any of the food networks cooks use that method before!  It was pretty effective – it may not have looked as pretty but it still tasted divine!

3 Comments

  1. Katie

    I inherited my grandma’s china that is the same pattern as the plate you shared. Now I want to do the same! Looks amazing, and I’m so with you on the rhubarb philosophy. #poursomesugaronme

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