Dublin Core

Title

Rhubarb Spring Cake

Subject

rhubarb

strawberry jello

sugar

mini marshmallows

yellow cake mix

Description

Rhubarb Spring Cake

5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)

Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.

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# Rhubarb Spring Cake

## Ingredients

- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)

## Instructions

1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.

Yield: 8 to 12 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0161

Coverage

Oregon, US