Upside Down Rhubarb Cake Recipe

Directions

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

Methods :

Step 1

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

Step 2

Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.

Step 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.

Step 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.