Spring Sass Downside-Up Cake Recipe

Name: Spring Sass Downside-Up Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. uncooked rhubarb, finely chopped; 1 3/4 c. flour; 3 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk; 10 marshmallows, cut fine; 3/4 c. sugar; 1/2 c. butter; 1 c. sugar; 2 unbeaten eggs

Servings: persons

1
Grease (8 x 12-inch) baking dish.
2
Arrange rhubarb, marshmallows and 3/4 cup sugar in bottom of dish.
3
Cream butter with 1 cup sugar; add eggs.
4
Mix well.
5
Sift dry ingredients and add alternately with milk.
6
Pour over the rhubarb mixture.
7
Bake in 350u00b0 oven for 1 hour.
8
Cool 5 minutes.
9
Turn onto platter.
10
May be served with whipped or plain cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. uncooked rhubarb, finely chopped, 1 3/4 c. flour, 3 tsp. baking powder, 1/4 tsp. salt, and more.

Yes, Spring Sass Downside-Up Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Sass Downside-Up Cake

How did you like this recipe?

Frequently Asked Questions