For Father's Day, I decided to make my dad this rhubarb upside down cake. It was so easy and delicious. Make sure the platter you use to turn this out onto is big enough to catch any rhubarb topping that may drip down from the top of the cake.
5 cups rhubarb, diced
3 oz. pkg raspberry jello
1 cup sugar
3 cups miniature marshmallows
1 yellow cake mix
Lightly grease the bottom of a 9 x 13 cake pan. In a bowl, combine the rhubarb, raspberry jello and white sugar; stir in the marshmallows. Pour rhubarb mixture into the bottom of the prepared cake pan. Set aside.
Mix the cake ingredients as directed on box. Pour the cake batter over the top of the rhubarb mixture in the cake pan. Bake at 350 for 45-50 minutes or until done in the middle. Cool in pan for 10 minutes, then invert cake onto serving dish so that rhubarb is on top.
Serve with whipped cream if desired.
Source: Grandma Emma's Miller Family Cookbook