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
- Add 1 to 2 cups of strawberries for a sweeter fruit blend.
- Sprinkle coconut or chopped nuts on top of the fruit before adding the cake mix.
- Use a butter cake mix for a richer flavor.
- Add ½ cup melted butter drizzled over the cake mix for a crispier top.
- Mix in orange zest for a citrus twist.
- Substitute mini marshmallows with marshmallow fluff if needed.
- Add cinnamon or nutmeg to the rhubarb for warm spice notes.
- Serve warm with vanilla ice cream or whipped cream.
- For a tarter dessert, reduce the brown sugar.
- For a softer texture, cover the pan with foil for the first 30 minutes of baking.
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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