This cake is so simple to make but it is important the rhubarb be frozen. The marshmallows rise to the top making such an interesting and pretty cake. The rhubarb stays on the bottom for a tasty sauce. Have made it often all my married life and that is over 60 years.
12 large servings
3 cups frozen, cut-up rhubarb
1½ cups water
1 cup sugar
1 (3 oz.) pkg. strawberry gelatin
1 (2-layer) pkg. white cake mix
2 cups miniature marshmallows or enough to cover bottom of pan
No nutrition information available
Bring rhubarb, water, and sugar to a boil. Remove from heat. Add gelatin, mix, then set aside.
Grease bottom of 13 x 9 inch baking pan. Cover with marshmallows.
Prepare cake mix, using whole eggs. Pour batter over marshmallows; then pour rhubarb mixture over batter. (I use a slotted spoon to distribute the rhubarb evenly over the batter before pouring the liquid.)
Bake at 350 degrees for 45 to 50 minutes until lightly browned. Serve warm or cold with Cool Whip.