Nana Recipe Wednesday–Rhubarb Upside-Down Cake

by Sarah on May 14, 2014

Undercover Caterer :: Nana's Rhubarb Upside-Down Cake

Rhubarb season!  I do love it and often try to find new recipes or ways to use it.  Color me surprised to find that Nana had a retro-tastic rhubarb recipe to take out for a test drive.  The recipe itself is marked with the words “very good”.

Undercover Caterer :: Nana's Rhubarb Upside-Down Cake

I’m not really sure how to describe this.  It’s uh…interesting, to say the least. It’s got a lot of classic ’50’s ingredients.  Except the fresh rhubarb, which in it’s own way, blows my mind.  Whatever, there’s at least one fresh thing in there so I gave it a shot.

Undercover Caterer :: Nana's Rhubarb Upside-Down Cake

Well, this cake is simple to make if nothing else.  It was a bit sweet for my taste, and if this gets made again, I’d likely skip the cup of sugar–the Jell-O is probably sweet enough.  I’ll have to say though, it wasn’t bad.  You could also add strawberries to the bottom layer.

Undercover Caterer :: Nana's Rhubarb Upside-Down Cake

Nana never fails to amaze.

Nana's Rhubarb Upside-Down Cake


  • 5 cups (approximately 2 lbs) rhubarb, trimmed and cut into 1/2-inch slices
  • 1 cup sugar
  • 1 6-ounce box strawberry Jell-O
  • 2 cups miniature marshmallows
  • 1 box white cake mix, prepared according to package directions
  • Whipped cream or vanilla ice cream


  • Preheat oven to 350. Grease a 9x13 Pyrex pan.
  • Spread cut rhubarb in the prepared pan. Sprinkle sugar over the rhubarb. Then sprinkle dry Jell-O over the sugar. Scatter marshmallows over Jell-O layer. Pour on the prepared cake mix, and spread to the edges of the pan.
  • Bake for 55 minute, approximately, or until the cake is fully baked (the toothpick test will actually work on this).
  • Cool and serve with whipped cream or ice cream.

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