Rhubarb Pineapple Upside-Down Cake

I really love Rhubarb, I usually make Strawberry Rhubarb sauce every summer because it is so versatile and can be enjoyed hot or cold. My husband on the other hand is not a big fan so I was determined to find a recipe that would make him take another look at Rhubarb. I found this cake recipe that I just fell in love with, the combo of flavors and ingredients made me do a double take but I thought who am I to judge until I try it. I made this wonderful cake for my husband and my in-laws and they all loved it, we loved how at the same time it was tart, tangy & sweet. It had such a moist texture and wonderful color; this was the perfect choice to get my husband to love Rhubarb.

1 - (20 oz.) Can - Crushed Pineapple, drained and save the juice
3 C. - Chopped Rhubarb
½ C. - White Sugar
½ C. - Brown Sugar
1 - (3 oz.) Box - Strawberry Jell-o Mix
2 C. - Mini Marshmallows
1 - (18.25 oz.) Box - White or Yellow Cake Mix

In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, jell-o, and marshmallows. Pour into the bottom of a sprayed 13x9 cake pan. In another bowl make the cake according to the box directions but replace the water with the pineapple juice, when mixed spread evenly over the rhubarb mixture. Bake in a 350 degree oven for 45 min to an hour or until a tooth pick comes out clean. You can either turn the cake out onto a serving plate while it is still warm or as I did just cut out a piece and invert it onto a dessert plate.

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