Here's a recipe not for the faint of heart. It's an over–the–top 1950s–era recipe I dug out of a grandmother's collection. This confection combines yellow cake, rhubarb, strawberry jello and marshmallows. If you aren't afraid of that last sentence, then pull up a chair and join me for a slice of "big pink."

Much of mid–century American cooking was about convenience and mechanization. Reading through cookbooks and recipe pamphlets from this time, I'm always struck by the amount of semi–homemade mixes, processed foods, canned goods and such are listed as ingredients. In our current culinary era, where freshness and whole foods dominate the food literature landscape, you'd be hard pressed to find pudding mix incorporated into any "farm to table" experience. But there's certainly a time and place for all types of food, be it from the Earth's soil or from a card board box. This is an instance where we utilize both schools of thought.
This rhubarb cake is a show–stopper. Its electric pink sweet-sour rhubarb and strawberry Jello layer sets off the richness of the yellow cake beautifully. There's a certain yin yang about the whole thing and the marshmallows add a toothsome chew. If you are a texture person, you're going to want to get at a corner of this cake. It's flavor country over there with a chew of the cakey crunch and concentrated strawberry candy–like layer. Each slice can be tempered with a little creme fraiche or ice cream, but it's hardly necessary.

Big Pink Rhubarb Cake
Serves 12
For the yellow cake:
1 cup sugar
1/2 cup butter
Yolks of 4 large eggs, beaten
1 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
1/4 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 salt 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 possible. 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.
• Related: Spring Dessert Recipe: Roasted Rhubarb Clafouti
(Images: Leela Cyd Ross)
Kart Serving Tray b...

Comments (18)
Pretty photos!
Beautifully styled photos! My inner 50's housewife wants to put on her pearls and go make this.
Haha, love it. I've been wanting to have a classic recipes party (ie. pull out all those Rotary, church and fundraiser cookbook compilations). I’ll definitely add this recipe to the list!
What could I use instead of strawberry jello? Not sure they sell it in the UK. Also, what is powdered sugar? Caster sugar? Looks delish!
Emma Jane, powdered sugar also goes by the name confectioners sugar. It's the white powderery kind.
Oh, and instead of strawberry jello, you could probably add some plain gelatin to some strawberry koolaide, or even some thawed and pureed frozen strawberries.
my southern grandma used to make a MUCH simpler version of this. basically, a yellow sheet cake, poked with a toothpick all over while fresh out of the oven, then pour *hot* jello over the top and let it cool. serve refrigerated with whipped cream. my favorite version used strawberry jello. :D
Must try this recipe. I've only made a couple of recipes using rhubarb and they called for cooking the rhubarb down with sugar in simmering water which makes a very soft kind of chunky syrup.
The crunch factor of the rhubarb and chewy texture of the marshmallows combined sounds awesome. Not a fan of marshmallows, but it seems like they may help this cake really come together. Thanks for posting.
Emma Jane - Powdered sugar is icing sugar. You could replace the strawberry jello with a packet of Robinson's strawberry jelly. What I would do is melt the jelly and pour it over the rhubarb.
I'm so happy! My parents neighbor would bake and share this when I was a kiddie. we're talking 35-40 years ago! I have the recipe at long last:)
Thanks for the recipe!
Most people are aware that rhubarb leaves are toxic. Fewer know that the toxins occur in the stalks as well, albeit in much lower and safer concentrations. Sadly I am hyper-sensitive (not allergic) to this particular poison which leaves me out of all the fun. So I'll just have a cup of tea and admire the lovely ballerina wall paper.
I've totally made this before (minus the marshmallows), and I love it!
Oh my goodness.. this is SO fabulously wrong. I can't wait to make it!!
Much simpler version - simmer 1/2 cup strawberry jam with 1/2 cup water. Poke holes in the cake, pour hot mixture over. Serve refrigerated with whipped cream.
I'm sure this is tasty, but I can't imagine making anything with that much sugar overload, anymore.......I think giving it to kids might be considered child abuse (LOL)!
I think it would be fine without the marshmallows. Perhaps unflavored gelatin and some fruit juice or pureed strawberries could sub for the jello. I know rhubarb does need sugar to temper it's bitter/ sour taste, but this seems excessive.
I have a wonderful recipe for a strawberry dessert with a cream cheese layer and pretzel crust (that I'm modifying to skip the jello), that would probably be great with rhubarb. The sweet/ salty and creamy/crunchy elements are so good together!
Sounds yummy. I live at 4300ft altitude so I have to make adjustments to the recipe. Does anybody out there know the actual adjustments I'll need to make so this cake will raise correctly? Thanks so much!
I have a very similar recipe that I got almost 30 years ago from a friend who was selling these cakes at a table sale. My recipe only has red jello - no marshmallows, but it is fantastic every time you make it.