Rhubarb-Pineapple Upside-Down Cake

Here's another excellent dessert recipe using rhubarb. I found three very similar recipes at allrecipes.com, and chose the one that sounded most flavorful to me. The original recipe called for strawberry Jell-O, but one of the comments suggested using raspberry Jell-O instead. I had both flavors in the cabinet; I decided to use the raspberry. I'm sure the strawberry would be just as good.


Rhubarb-Pineapple Upside-Down Cake

1 (20 ounce) can crushed pineapple, drained with juice reserved
3 cups chopped rhubarb
1 cup white sugar
1 (3 ounce) package raspberry (or strawberry) flavored gelatin
2 cups miniature marshmallows
1 (18.25 ounce) package yellow cake mix

Heat the oven to 350° F. Grease a 9x13 inch baking dish.

In a medium bowl, mix together the pineapple, rhubarb, sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan.

In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can*. Pour over the fruit, and spread evenly.

Bake for 1 hour** in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.

* I was able to drain enough juice out of the pineapple to replace all of the water the cake mix called for.

** Lots of comments indicated the cake would be done in 45 minutes. Mine was, also.