Easy Strawberry Rhubarb Cake
Perfectly soft white cake with mini marshmallows and a strawberry-rhubarb compote at the bottom. This Midwestern cake is full of fun ingredients and flavor! Great for potlucks and family gatherings.
Servings 20
Ingredients
- 2 cups mini marshmallows
- 3 cups rhubarb, washed and cut into 1/2 inch pieces
- 1 cup sugar
- 1 cup water
- 3 ounce Strawberry Jell-O 1 package, or other flavor like Raspberry
- 14.25 ounce white cake mix or other white cake mix for 9x13in pan
- eggs per box instructions, use whole egg
- oil per box instructions
- water Per box instructions
Instructions
- Slightly grease a 9x13-inch baking dish with oil. Then spread out the 2 cups of mini marshmallows in an even layer on the bottom of the dish.
- Using the whole-egg ingredients, mix the white cake batter with the mix, water, oil, and eggs per the box instructions. Then pour the batter over the mini marshmallows, making sure to spread it evenly.
- Add the chopped rhubarb, 1 cup of water, and 1 cup of sugar to a medium-large saucepan, and bring it to a boil. Then mix in the Jell-O packet. Pour it over the cake batter and marshmallow layers. (The rhubarb compote can be poured hot onto the cake batter or can be cooled and then poured over the batter later.)
- Bake this easy rhubarb cake at 325°F for 45 minutes. Let it cool slightly, slice, and enjoy!
Notes
The fun thing about this rhubarb cake is that the marshmallows will rise to the top while the rhubarb sinks to the bottom after baking. This leaves you with an amazingly light and fluffy cake and a savory-sweet, rhubarb compote bottom.