A Quick Rhubarb Strawberry Cake For a Crowd

by kimbesa

Rhubarb, and four other ingredients, and you’re on your way to a large cake for a group feast

I’m usually a purist when it comes to home baking. I like to cook from scratch, and that means the ingredient list includes flour, sugar, baking soda and other basic ingredients.

Semi-homemade dishes have their fans, too. Those are made using ingredients like boxed mixes and bottled products. If you’ve ever dressed up a can of baked beans with some ketchup, mustard and a few other goodies, you know what I mean.

I’m sure a web search would produce a cake recipe along this line that uses basic ingredients. Or if you like to tinker, create your own.

But if you need a quick cake, using rhubarb, this might just be the one that hits the spot.

I know that April and May are favorite months around our house to get our rhubarb fix! This cake will serve up plenty.

Photos by kimbesa.

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

A tasty, semi-homemade cake made in a few simple steps. If you don’t want to flip the cake whole, you could turn each serving over as you cut it.

Prep time 30 min  -  Total time 70 min
Ingredients for 12 servings
1 box cake mix, white or yellow  • 4 c. rhubarb, diced  • 1 3oz box strawberry Jell-O  • 1 c. white sugar  • 2 c. miniature marshmallows

Prepare your serving platter. Make sure it’s large enough for a 13x9 inch cake. Or, line a cookie sheet with foil or parchment paper.

Butter a 13x9 inch baking pan. Set aside. Preheat oven to 350 degrees.

Make up the cake mix according to package directions. Set aside.

Cover the bottom of the baking pan with diced rhubarb. Sprinkle the dry Jell-O over the rhubarb. Sprinkle sugar over this, and cover with marshmallows.

Pour the mixed up cake batter over top of everything in the pan. (Watch that you cover marshmallows, as they can tend to pop out.)

Bake at 350 degrees for 30 to 40 minutes, until tester comes out clean. Cool in pan for about 10 minutes. Run a dull knife around pan edges.

Place serving tray on top of pan and flip cake out.

Serve with whipped cream, topping, or a side of ice cream.

This version depends on boxed mix ingredients. Easy to make when you have rhubarb and convenience. There’s a Betty Crocker version that uses fresh strawberries in place of the Jello.

Recipe  3.7/5 Stars (18 Votes)

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What Is Rhubarb?

Grow your own or find it in the market

Rhubarb comes from Northwest China. It had medicinal uses dating back more than 2500 years.

Rhubarb in the gardenAlso called pie plant, its culinary uses are for desserts, sauces, jam, even wine.

Rhubarb is an old-fashioned favorite because it’s the first fresh “fruit” of the season. Of course, it’s a stem, but has classified as a fruit because of its uses.

If you have garden space, and live in a cold climate, a few rhubarb plants will produce enough for several pies or cobblers, once they have a few years to get established. Well drained soil helps, but this plant is pretty hardy in a variety of conditions.

If you’re choosing rhubarb in the farmer’s market, look for solid stems that are not mushy or cracked. And thinner stems are generally more tender than the larger ones.

Be sure to cut off any leaves that might remain. They are toxic.

Rhubarb Stems


Cake Ready To Eat

Rhubarb Strawberry Cake
Rhubarb Strawberry Cake

Flip This Cake Onto a Vintage Tray

If you’re a Baby Boomer, or fan of vintage Corning Ware, you know the Cornflower Blue pattern.

Cornflower Blue PatternIt’s the standard, best known Corning pattern, though it was discontinued in the late 1980s.

There is a boat-load of Corning casseroles and other bakeware in this pattern still available in the secondary marketplaces.

A classy retro tray to use for serving.

Corning Ware Broil Bake Tray

This 16-inch vintage beauty is found in the Cornflower Blue pattern
Updated: 05/28/2013, kimbesa
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Is Rhubarb For You?

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DerdriuMarriner on 08/25/2017

kimbesa, Do you prefer white or yellow cake mix? Do you use colored or mixed marshmallows? Do you have any rhubarb pie recipes you'd like to share?

frankbeswick on 08/04/2017

I have seen knotweed kill a tree.

Veronica on 08/04/2017

Yes indeed, You probably jinxed my rhubarb at the point too ... :)

kimbesa on 08/04/2017

Ours needs to get on my list for dividing, too. There are some clumping onions that have got in with them, and it will be a good opportunity to clear that out, too.

frankbeswick on 08/04/2017

Every three to five years you need to lift and divide the rhubarb. On the plot that I have just taken over there is a mass of rhubarb that is thin and undersized, because it has not been fed and divided. So come the season's end Andrew and I are going to lift the lot and replant. We will split it with my felling ax and replant in well-manured ground. dividing might seem brutal, but it gives new vigour to the plant.

frankbeswick on 08/04/2017

Was that when I identified the knotweed for you?

Veronica on 08/04/2017

Japanese knotweed killed my rhubarb crowns but our youngest brother gave me 4 of his crowns and planted them in large so no future knotweed could damage them

That makes sense what you said about rhubarb in Florida. TY. I had assumed it must be a US nationwide thing.

kimbesa on 08/03/2017

Good for him!

frankbeswick on 08/03/2017

Victoria is a variety of which I have never heard. Thanks for this.

frankbeswick on 08/03/2017

Some years ago I read a newspaper article about a young man from the rhubarb triangle. When he and his schoolmates were discussing careers he evoked derision when he said that he wanted to join his family's rhubarb business. His schoolmates derided him, but his verdict was, "At twenty two I am the only one of them with a BMW! You don't need a glamour job to get rich."

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