It’s super fast and easy to make, thanks to it’s classic 1950’s convenience food approach, and it makes wonderful use of the
Big Pink CakeServes 12
For the yellow cake:
1 cup sugar
, 1/2 cup butter
, Yolks of 4 large eggs, beaten,
1 cup milk
, 1 teaspoon vanilla
, 2 cups flour
, 2 teaspoons baking powder,
1/2 teaspoon salt.
For the rhubarb layer: 3 cups rhubarb, sliced into 1/2″ pieces , 1/2 cup sugar, 1 package strawberry Jello, 3 cups miniature marshmallows,
1/4 cup powdered sugar, vanilla ice cream (for optional garnish… as if ice
cream is *ever* optional at our house…)
Grease and flour a 9″ x 13″ pan. Preheat oven to 350°F. First make the yellow cake batter. Using a hand mixer or stand mixer, cream the sugar and butter. Add 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 one strawberry jello mix onto the rhubarb. Layer the
marshmallows on top of the rhubarb as evenly as possible. Lastly, pour the cake batter over the entire surface of the rhubarb/marshmallow. It’s okay if a few marshmallows poke through, it will be a thin layer of batter.
Bake for about 35 to 45 minutes until the cake is set. Allow to cool and sift the powdered sugar through a strainer to dust the top of the cake. Serve with vanilla ice cream.