Upside Down Rhubarb Cake

Upside Down Rhubarb Cake
  • 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


  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.

05/13/2018
Upside Down Rhubarb Cake, recipe PT15M PT1H 5 455 calories

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