Rhubarb Cake

It's rhubarb and strawberry season, so this is the perfect desert for a potluck or barbecue.  It's definitely not something to eat if you are on a diet and is probably very bad for you, but it's oh-so-yummy!  The marshmallow bottom rises to the top while it's baking and then browns to a crisp like a lovely fire-toasted marshmallow. I must give credit where it is due, this recipe is originally from my aunt's sister-in-law. Of course I've made a few changes for my family's tastes, but it's basically still the same as the original.

You will need a 9 x 13 baking dish.

1st layer - small white marshmallows - enough to cover the bottom of the pan in a single layer.
2nd layer - white cake batter
1/4 cup of oil
2/3 cup of white sugar
2 medium eggs
1 tsp. vanilla extract
1 1/2 cups of flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
3rd layer - fruit mix, combine in a saucepan and bring to a boil:
4 cups of rhubarb, or rhubarb & strawberries mixed together
1 cup of water
1 scant cup of white sugar, less if you are using sweet strawberries
1 - 3 oz. package of strawberry jello mix (the small box)

Pour the cake batter over the marshmallows, then spoon the fruit mix over the cake batter.  Bake at 350° for 30 minutes.  Let it cool before serving, otherwise it will be really runny.