Lemony Rhubarb Upside Down Cake Recipe
Welcome to Love with Recipes! Today, we’re excited to share a delightful dessert recipe that combines the tangy freshness of rhubarb with the bright zestiness of lemon in a perfect harmony. This Lemony Rhubarb Upside Down Cake is not only a treat for your taste buds but also a breeze to whip up, making it ideal for any occasion, whether it’s a weeknight dessert or a sweet surprise for a large gathering.
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: Makes about 12 servings
Ingredients:
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup sugar
- 4 ounces miniature marshmallows
- 1 box lemon-flavored gelatin (dry Jello)
- 1 box lemon cake mix
- 3 eggs
- 1/3 cup water
- 1 1/3 cups vegetable oil (for the cake mix)
Instructions:
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Preheat your oven to 350°F (175°C). Spray a 13 x 9-inch baking pan with a vegetable cooking spray, ensuring even coverage to prevent sticking.
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Prepare the Rhubarb Layer:
- Spread the chopped rhubarb evenly on the bottom of the prepared baking pan.
- Sprinkle 1 cup of sugar over the rhubarb, ensuring it covers the pieces evenly.
- Distribute miniature marshmallows (about 4 ounces) across the rhubarb and sugar mixture.
- Evenly sprinkle dry lemon gelatin (Jello) over the marshmallows. This layer will add a burst of lemon flavor and help create a delicious syrup as the cake bakes.
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Prepare the Cake Batter:
- In a mixing bowl, combine 1 box of lemon cake mix, 3 eggs, 1/3 cup water, and 1 1/3 cups vegetable oil. Mix well until all ingredients are fully incorporated and the batter is smooth.
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Bake the Cake:
- Pour the prepared cake batter evenly over the rhubarb and marshmallow mixture in the baking pan. Spread it gently with a spatula to ensure even distribution.
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Bake in the preheated oven at 350°F (175°C) for approximately 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- To serve, place a foil-lined cookie sheet over the top of the pan and carefully invert the cake onto the sheet. This will reveal the beautiful rhubarb and marshmallow topping, now on top of the cake.
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Cut into Squares and Enjoy!
- Cut the cake into squares or rectangles, as desired, and serve either warm or at room temperature. Each bite combines the tartness of rhubarb with the sweetness of the marshmallows and the refreshing lemon flavor from the cake.
Nutritional Information (per serving):
- Calories: 408.6 kcal
- Fat: 12.3 g
- Saturated Fat: 2.1 g
- Cholesterol: 53.7 mg
- Sodium: 345.4 mg
- Carbohydrates: 71.8 g
- Fiber: 1.2 g
- Sugar: 51.3 g
- Protein: 4.7 g
Recipe Notes:
This Lemony Rhubarb Upside Down Cake is not only delicious but also offers some nutritional benefits. It’s relatively low in cholesterol and saturated fat, making it a healthier option compared to many other desserts. The recipe is designed to be easy to follow, requiring just a few simple steps and minimal preparation time. It’s perfect for baking enthusiasts of all levels, whether you’re a beginner or an experienced baker looking to try something new.
With its vibrant colors and delightful flavors, this cake is sure to be a hit at your next gathering or family dinner. The combination of tangy rhubarb, sweet marshmallows, and zesty lemon creates a memorable dessert experience that will leave everyone asking for seconds. Enjoy making and sharing this Lemony Rhubarb Upside Down Cake with your loved ones—it’s a true celebration of flavors and a perfect way to enjoy rhubarb when it’s in season. Happy baking!
