upside-down-rhubarb-cake

Upside Down Rhubarb Cake

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
BOLTONLANE
Recipe by  BOLTONLANE

“An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
  3. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
  4. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

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Reviews (4)

Rate This Recipe
akaboskey
6

akaboskey

This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments.

Andrea
6

Andrea

Delicious! The whole family loved it. Best served with some vanilla ice cream.

LuckyLightle
5

LuckyLightle

This cake is awesome! If you like strawberry-rhubarb pie, you will love this cake. I did use raspberry jello instead of strawberry because it is the only one I had. If strawberry makes it better I would eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Strawberry Upside Down Cake