Trollbeads Design Challenge: Day 23

IMG_5975Back by Special Request:  “Big Pink”

IMG_5972Big Pink Rhubarb Cake  Serves 12

For the yellow cake:
1 cup sugar
1/2 cup butter
Yolks of 4 large eggs, beaten
IMG_59671 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

IMG_59681/4 cup powdered sugar
Creme fraiche or vanilla ice cream(for optional garnish)

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

IMG_5969salt 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

IMG_5966possible. 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 creme fraiche or vanilla ice cream.


Clockwise from clasp:  “Basic Double Lobster Clasp”, “Pink Prism”, “Brown Desert” (retired), “Limited Ed. Kimono Series”, “Jugend”, “Unique Amber”, “Silver Trace, Pink”, “Golden Cave”, “Ball of Yarn”, “Unique”, “Ruby”, “Rose Quartz”, “Zanzibar”, “Azure Bubbles”, “Unique”, “Unique Amber”, “Silver Bead with Garnets”, “Custom bead by Georgina of Trollbeads Canada”, “Unique Amber”, “Pink Desert”, “Red Pink Prism” (retired), “Rosa Pearl.