Rhubarb Upside Down Cake Recipe

Across Canada the first spring crop is the very good for you rhubarb plant, which is a good source of iron and vitamin C. Though technically a vegetable, rhubarb has been traditionally cooked up and made into pies, tarts, jams, and even transformed into wine. The creativity and diversity of this perennial’s use can be attributed to its profusion each spring in gardens across the country.

The Edible Portion

The stalks of the rhubarb plant are the edible portion and range in colour from pale green to a dark ruby red. What ever the colour, the taste is still the same – distinctively tart yet pleasingly earthy. Choose rhubarb with unblemished leaves and stalks which are long, straight and well-coloured. Do not consume the leaves as their high concentration of oxalic acid salts make them extremely toxic to both humans and animals. The leaves are a good source of organic matter for the compost pile.

Rhubarb Upside Down Cake Serves 10 to 12

The kids will enjoy watching this cake being made as it is very much like a science experiment. The layers reverse magically in the oven and the cake portion stays white with not a hint of either marshmallows or rhubarb red in it.

What you will need:

• 2 ½ cups chopped rhubarb
• ¾ cup white sugar
• 1 cup water
• Large box (8-serving size) of regular strawberry flavoured gelatine powder (not the light or diet variety)
• 1 bag of mini-marshmallows (must be white, not the coloured variety)
• White double-layer cake mix (Vanilla, Golden or white) 510 gm
• The ingredients necessary to make the cake mix as specified by the manufacturer

Step 1:

• Preheat the oven to the temperature specified on the cake mix package.
• In a medium sized saucepan combine the water, sugar and chopped rhubarb.
• Bring to a rolling boil, stirring constantly until the rhubarb has softened into a compote.
• Remove the pan from the heat and add the box of strawberry gelatine powder.
• Stir until the gelatine has dissolved. Set aside to cool, but not to set.

Step 2:

• Spray with either non-stick spray or grease with butter the bottom of a 9” x 13” cake pan.
• Cover the bottom of the pan with a layer of miniature marshmallows. (Should not take the whole bag.)

Step 3:

• Prepare the cake mix as per the instructions on the package.
• Pour the prepared cake mix gently over the marshmallow-lined cake pan, careful not to disturb the even distribution of the marshmallows.
• Carefully pour the cooled rhubarb-strawberry gelatine mixture over the cake mix.
• Bake the cake as per the instructions on the cake mix package or until the marshmallows have risen to the top and the cake has a light golden brown top. The rhubarb-strawberry mixture will be at the bottom of the pan.
• Cake is done when an inserted toothpick comes out clean.

Cake should be cool before cutting, and do not cut until ready to eat. Serve upside down with whipped cream, ice cream, or just as it is. A sure hit with everyone!

This cake travels best when left in the pan it is baked in. If properly wrapped the cake in the pan can be frozen for up to two months before thawing and eating.

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