Submitted by Nancy Baker, NFCA Director of Education
5 cups of rhubarb
1 cup sugar
1 package of red Jell-o (cherry, strawberry, raspberry all work)
3 cups marshmallows
1 yellow or vanilla gluten-free cake mix (Arrowhead Mills, Pamela’s, and Betty Crocker all work) prepared.
Butter or shortening.
Whipping cream of Cool Whip.
Mix sugar and Jell-o into the rhubarb. Place in bottom of buttered cake pan.
Pour marshmallows over the top of the rhubarb mixture and spread evenly.
Pour prepared cake over the top of the marshmallows.
Bake at 350 degrees for 55 minutes.
Cool for 15 minutes and then invert onto serving tray or plate.
Top with whipping cream of Cool Whip.