Upside-Down Rhubarb Cake Recipe

Name: Upside-Down Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sliced rhubarb; 1 1/2 c. miniature marshmallows; 3/4 c. sugar; 1/2 c. soft butter; 1 c. sugar; 2 eggs; 1 3/4 c. flour; 3 tsp. baking powder; 1/2 tsp. salt; 1/4 c. milk; 1 tsp. vanilla; sweetened whipped cream

Servings: persons

3 c. sliced rhubarb
1 1/2 c. miniature marshmallows
3/4 c. sugar
1/2 c. soft butter
1 c. sugar
2 eggs
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 tsp. vanilla
sweetened whipped cream

1
Heat oven to 350u00b0.
2
Grease a 13 x 9 1/2 x 2-inch pan.
3
Spread rhubarb in bottom of pan.
4
Sprinkle with marshmallows and then with the 3/4 cup sugar.
5
Cream butter and 1 cup sugar until fluffy; add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to creamed mixture alternately with milk and vanilla.
6
Batter will be very thick.
7
Spread on rhubarb mixture.

1091

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 c. sliced rhubarb, 1 1/2 c. miniature marshmallows, 3/4 c. sugar, 1/2 c. soft butter, and more.

Yes, Upside-Down Rhubarb 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.

Upside-Down Rhubarb Cake

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