Upside Down Rhubarb Cake

3 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

Ingredients

4 cups chopped rhubarb
1 cup white sugar
1 (3 ounce) package strawberry-flavored Jell-O® mix
3 tablespoons quick-cooking tapioca
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 9x13-inch cake

Directions

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.

Nutrition

Amount Per Serving (20 total)

Calories
215 cal
11%

Fat
7.2 g
11%

Carbs
35.7 g
12%

Based on a 2,000 calorie diet

Share It

Reviews (3)

Rate This Recipe

Andrea

Jun. 1, 2012

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

akaboskey

Jul. 3, 2012

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

LuckyLightle

Jun. 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 ..." See morewould eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe."

More Reviews