Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Strawberry Rhubarb Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This Easy Strawberry Rhubarb Cake combines the tartness of rhubarb with the sweetness of strawberries and marshmallows, creating a delightful dessert perfect for any occasion. With a simple preparation involving a white cake mix enhanced by a homemade rhubarb compote and topped with mini marshmallows, this cake offers a lovely balance of flavors and textures baked to perfection.

  • Total Time: 55 minutes
  • Yield: 20 servings

Ingredients

Cake Base

  • 14.25 ounces white cake mix (or other white cake mix for 9x13 inch pan)
  • Eggs (as per box instructions, typically 2 large whole eggs)
  • Oil (as per box instructions, typically 1/3 cup vegetable oil or similar)
  • Water (as per box instructions, typically 1 cup)

Topping and Filling

  • 2 cups mini marshmallows
  • 3 cups rhubarb, washed and cut into 1/2 inch pieces
  • 1 cup sugar
  • 1 cup water
  • 3 ounces Strawberry Jell-O (1 package, or substitute Raspberry flavor)

Instructions

  1. Prepare the Baking Dish: Lightly grease a 9x13-inch baking dish with oil to prevent sticking. Spread 2 cups of mini marshmallows in an even layer at the bottom of the dish.
  2. Mix the Cake Batter: In a mixing bowl, prepare the white cake batter according to the box instructions using whole eggs, oil, and water. Pour the batter evenly over the marshmallow layer in the baking dish.
  3. Make Rhubarb Compote: In a medium-large saucepan, combine chopped rhubarb, 1 cup sugar, and 1 cup water. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, stir in the 3-ounce packet of Strawberry Jell-O until fully dissolved. This compote can be poured hot or allowed to cool slightly before pouring over the batter.
  4. Assemble and Bake: Pour the rhubarb compote evenly over the batter and marshmallows in the baking dish. Place the dish in a preheated oven at 325°F (163°C) and bake for 45 minutes, or until a toothpick inserted in the center comes out clean and the top is set.
  5. Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature and enjoy the fruity, marshmallow-infused cake.

Notes

  • You can substitute the Strawberry Jell-O with Raspberry or other berry flavors for variation.
  • The rhubarb compote can be poured hot or cooled before adding to the cake batter; pouring hot helps settle the batter more evenly.
  • Ensure rhubarb pieces are uniform in size for consistent cooking.
  • If you prefer a more caramelized marshmallow topping, broil the cake briefly after baking, watching carefully to avoid burning.
  • Consider serving with whipped cream or vanilla ice cream for an extra treat.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-strawberry-rhubarb-cake-recipe/