Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)
Marshmallow Rhubarb Upside Down Cake Recipe. Liked this better than the upside down cake with whipping cream. Got a similar recipe from an old Better Homes & Gardens cake book. It uses 1/2 c. brown sugar instead of regular and regular mini marshmallows.