This vintage rhubarb dessert combines tangy fresh rhubarb with sweet marshmallows and a boxed cake mix for a nostalgic, no-fuss treat. Popular in mid-20th-century kitchens, this kind of recipe offered homemakers a way to whip up dessert with pantry staples. The result is a bubbling, soft-bottomed fruit filling with a golden, cake-like topping—perfect served warm with ice cream or whipped cream.
Ingredients
- 5 – 6 cups rhubarb (chopped )
- ¾ cup brown sugar (packed)
- 1½ cups miniature marshmallows (or slightly more, to taste)
- 1 box cake mix (white or yellow, dry, not prepared)
Instructions
Step 1: Prepare the Pan
- Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
Step 2: Layer the Rhubarb
- Add chopped rhubarb evenly across the bottom of the pan.
Step 3: Add Sweetness
- Sprinkle packed brown sugar over the rhubarb.
Step 4: Add Marshmallows
- Sprinkle miniature marshmallows over the brown sugar layer.
Step 5: Top with Cake Mix
- Pour the dry cake mix evenly over the marshmallow layer.
Step 6: Bake
- Bake at 350°F for 1 hour, or until the top is golden and the rhubarb is bubbly and soft
Tips
- Use strawberry cake mix for a fruity twist.
- Add chopped strawberries or raspberries for extra flavor.
- Top with whipped cream or a scoop of vanilla ice cream before serving.
- Let the dessert sit for 10–15 minutes after baking for easier serving.
Nutrition
Calories: 292kcalCarbohydrates: 67gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.2gSodium: 371mgPotassium: 230mgFiber: 2gSugar: 43gVitamin A: 62IUVitamin C: 5mgCalcium: 180mgIron: 1mg
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