Rhubarb Upside Down Cake

Course: Dessert

Servings:

Calories: 241kcal

5 cups chopped rhubarb
1 (6 oz.) package of jello gelatin (strawberry, raspberry, cherry, or watermelon )
½ cup sugar
3 cups miniature marshmallows
1 package white or yellow cake mix (full size) prepared to batter

Preheat oven to 350°. Line a 13"x 9" pan with parchment paper or aluminum foil and spray with non-stick spray.
Mix together the chopped rhubarb, dry gelatin, and sugar. Pour in the bottom of the prepared pan. Top with miniature marshmallows.
Prepare cake mix according to package directions; pour batter over the marshmallow layer.
Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool for 10 minutes; if desired invert the cake onto a serving plate. Serve with whipped topping or ice cream if desired.