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Upside Down Rhubarb Cake

Upside Down Rhubarb Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
BOLTONLANE

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 {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

akaboskey
6

akaboskey

7/3/2012

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

Andrea
6

Andrea

6/1/2012

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

LuckyLightle
5

LuckyLightle

6/16/2012

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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