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Upside Down Rhubarb Cake Recipe

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Upside Down Rhubarb Cake Recipe

Directions

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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
  • 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.

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