This easy Rhubarb Upside Down Cake starts with cake mix and strawberry Jello for a shortcut that still tastes homemade. Fresh rhubarb adds that sweet-tart flavor!
I wait all year for rhubarb season, and this cake just earned a permanent spot on my spring baking list. It is delightful!
While I’ll always have a soft spot for pineapple upside down cake, this easy Rhubarb Upside Down Cake brings a sweet-tart twist thanks to fresh rhubarb, sugar, marshmallows, and strawberry gelatin. Everything bakes into a tender white cake made from cake mix, with the gelatin giving the rhubarb a vibrant red color that makes each slice as pretty as it is delicious.
It’s a fun spring dessert for when rhubarb is at its peak. Try a dollop of whipped cream on top for a real treat!
Why You’ll Love this Rhubarb Upside Down Cake
- It’s seriously easy. A box of strawberry Jell-O and a box of cake mix are the shortcake ingredients.
- The sweet/tart flavor. It’s the perfect combo of sweet topping and tart rhubarb.
- It’s gorgeous. I love that red/hot pink hue on this cake!
- It’s foolproof. Grease the pan with cooking spray and invert the cake soon after baking, and you won’t have any trouble with it popping right out of the pan.
A Snapshot of What You’ll Need
- There’s plenty of rhubarb here—you’ll need 5 cups of diced rhubarb for the cake. If you have less, you can halve the recipe using a box of Jiffy cake mix and a 9×9-inch pan.
- Marshmallows in an upside down cake? Seems unusual, but they add a tasty caramelized texture to the topping (and some sweetness, of course).
- I prefer Pillsbury or Duncan Hines cake mix, both of which are 15.25 ounces. Betty Crocker cake mix only has 13.25 ounces of mix in the box.
How to Make an Easy Rhubarb Upside Down Cake
- Mix the rhubarb, sugar, strawberry gelatin powder, and mini marshmallows, then place in a greased 13×9-in pan.
- Make a white cake mix according to package instructions.
- Pour the cake batter over the rhubarb mixture.
- Bake at 350°F for about 38 minutes, then invert onto a serving platter or small baking sheet (I used a jelly roll pan to invert the cake onto).
Serving and storing the Cake
The cake is delicious on its own, but a dollop of whipped cream will take it over the top. Store bought whipped cream or whipped topping works just fine, but I’m partial to homemade.
I whipped 1 cup of heavy cream with 2 tablespoons of powdered sugar and a teaspoon of vanilla with a hand mixer until soft peaks form. That’ll be a good (generous) amount for topping slices of the cake.
The cake can be stored at room temperature for 4–5 days or refrigerated for up to one week, tightly covered.
Have a Rhubarb Bumper Crop?
In addition to this Rhubarb Upside Down Cake, here are a few other rhubarb recipes that I love, along with how much rhubarb you’ll need for each one:
- Old Fashioned Rhubarb Crumble (4 cups rhubarb)
- Rhubarb Bars (2 cups)
- Rhubarb Coconut Cake (2 cups)
- Rhubarb Sauce (2 cups, easy to double or triple)
- Strawberry Rhubarb Cobbler (2+ cups)
- Rhubarb Pecan Muffins (1¼ cups)
Happy baking this spring!
📖 Recipe
Easy Rhubarb Upside Down Cake
Ingredients
- 5 cups diced rhubarb
- 3 cups mini marshmallows
- 1 package (3 oz) strawberry gelatin (such a Jell-O brand)
- 1 cup sugar
- 1 box (15.25 oz) white cake mix made according to package directions
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Place 5 cups diced rhubarb, 3 cups mini marshmallows, 1 package (3 oz) strawberry gelatin (just the powder), and 1 cup sugar in a large bowl, and stir to combine.
- Pour into prepared cake pan.
- Make 1 box (15.25 oz) white cake mix according to package directions, and pour cake batter on top of the rhubarb mixture.
- Bake for 35–38 minutes. Let cool for 5 minutes, then run a knife around the edges of the pan, and immediately invert onto a platter or baking tray.
- Let cool. Serve with whipped cream if you like.
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