With still more rhubarb left from my parents, I thought a little something sweet would be in order. I found this recipe tucked into my recipe box and thought I would try it. It's very easy to make and is very sweet. I served ours with sugar-free Cool Whip (the sweet dessert and cool whip cancel each other out, right?), but ice cream would also be good with this.
Rhubarb Upside Down Cake
5 cups diced rhubarb
1 (3oz) package strawberry jello
1 cup sugar
2 cups miniature marshmallows
1 box white cake mix
Spray a 9x13 pan with cooking spray. Arrange rhubarb in pan. Sprinkle jello and sugar over rhubarb. Top with marshmallows. Prepare cake mix as directed on package. Carefully pour cake batter over all and spread evenly. Bake at 350 for 50 minutes or until tests done. Turn cake only serving plate.