Upside Down Rhubarb Cake3 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 55 min
“An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.” - by BOLTONLANE
Original recipe yields 1 9x13-inch cake
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
- 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.
- 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.
Amount Per Serving (20 total)
- 215 cal
- 7.2 g
- 35.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Delicious! The whole family loved it. Best served with some vanilla ice cream...." See more"
"This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments...." See more"
"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 ..." See morewould eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe."
Maryann's Upside Down Rhubarb Cake
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