Upside Down Rhubarb Cake recipe

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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
⅓ cup vegetable oil
3 eggs

Nutrition Info

214.9 calories
carbohydrate: 35.7 g
cholesterol: 27.9 mg
fat: 7.2 g
fiber: 0.7 g
protein: 2.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 198.7 mg
sugar: 27.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch cake

Recipe Note

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

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