Rhubarb, or what’s also known as the pie plant, is either loved or loathed. I personally love it but I find it much tastier and more appealing to the eyes when it’s combined with strawberries, blueberries or raspberries. This recipe for Rhubarb Strawberry Cake is as simple to make, as it is tantalizing to the taste buds. Tart chunks of rhubarb nestled inside yellow cake, drizzled with a powdered sugar glaze and topped with whipped cream makes a light dessert that proves popular at any springtime occasion.
Rhubarb Strawberry Cake
2 heaping cups mini-marshmallows
Yellow, white or lemon cake mix
5 cups rhubarb, cut into 1/4″ to 1/2″ pieces
1 cup strawberries (sliced), raspberries or blueberries
1 cup granulated white sugar
1 small package strawberry or raspberry Jell-O
1-teaspoon ground cinnamon or cardamom
1/2 cup confectioners’ sugar
2 tablespoons water
Whipped cream or non-dairy whipped topping
Preheat oven to 350°. Grease a 9″x13″ baking pan; sprinkle marshmallows in the bottom of pan.
Prepare the cake mix according to package directions; pour over the marshmallows. Mix together rhubarb, berries, granulated sugar, powdered Jell-O and cinnamon. Spread rhubarb mixture onto cake batter.
Bake for one hour, or until a toothpick comes out clean. When cake is completely cool, combine confectioners’ sugar and water in a small bowl. Drizzle glaze over cake (glaze is optional). Cut and serve with whipped cream. Cake pictured is without glaze.
Yield: 12 servings