Upside Down Rhubarb Cake

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

Original recipe makes 1 9×13-inch cake

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

  • PREP

    15 mins

  • COOK

    35 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.

Nutrition

Calories: 215 kcal
Carbohydrates: 35.7 g
Cholesterol: 32 mg
Fat: 7.2 g
Fiber: 0.7 g
Protein: 2.7 g
Sodium: 199 mg

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