Big Pink Rhubarb Cake
Big Pink Rhubarb Cake
Rating: (1 rated)
Recipe Yield: Serves 12

For the yellow cake:
1 cup sugar
1/2 cup butter
4 yolks from large eggs, beaten
1 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

For the rhubarb layer:
3 cups sliced rhubarb, sliced into 1/2-inch pieces
1/2 cup sugar
1 package strawberry Jello
3 cups miniature marshmallows

1/4 cup powdered sugar
Crème fraîche or vanilla ice cream (for optional garnish)

Grease and flour a 9x13-inch pan. Preheat the oven to 350°F. First make the yellow cake batter. Using a hand mixer or stand mixer, cream the sugar and butter. Add the egg yolks, milk, and vanilla until fully mixed. Finally add flour, baking powder, and salt to the mixing bowl and mix until fully combined. Set aside.

Evenly distribute the rhubarb on the bottom of the greased baking pan. Sprinkle the 1/2 cup sugar and contents of the strawberry Jello package onto the rhubarb. Layer the marshmallows on top of the rhubarb as evenly as possible. Lastly, pour the cake batter over all the ingredients. It's okay if a few marshmallows poke through; it will be a thin layer of batter.

Bake for 35 to 45 minutes until the cake is set. Cool completely and sift the powdered sugar through a strainer to dust the top of the cake. Serve with crème fraîche or vanilla ice cream.

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