Try this Rhubarb Upside down cake recipe, or contribute your own.
Suggest a better descriptionSource: Kathy Dahlquist
Mix the rhubarb, sugar and jello and pour into a 9x13 pan. Cover with the mini marshmallows. Make a yellow cake mix per directions and pour over marshmallows.
Bake at 350 degrees for 1 hour. Cool 10 minutes. Place over another 9x13 pan and invert. Serve with cool whip.
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Serving Size: 1 Serving (1376g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4440 | ||
Calories from Fat: 604 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.1g | 90 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 22.5g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 59700.7mg | 2059 % | |
Potassium 515mg | 14 % | |
Total Carbohydrate 953.2g | 280 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 947g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4440
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