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Upside Down Rhubarb Cake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious rhubarb upside down cake infused with strawberry flavor from gelatin, perfect for picnics and patriotic celebrations.
Ingredients:
  • 4 cups chopped rhubarb
  • 1 (3 ounce) package strawberry-flavored Jell-O® mix
  • 3 tablespoons quick-cooking tapioca
  • 1 (18.25 ounce) package white cake mix
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
Instructions:
  • - Preheat your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius) and generously grease a 9x13-inch baking pan.
  • Combine rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl, then spread the mixture in the prepared baking pan.
  • In a large mixing bowl, combine white cake mix, water, vegetable oil, and eggs until moistened. Use an electric mixer on medium speed to beat for 2 minutes. Pour the cake batter over the rhubarb mixture.
  • Bake in the preheated oven for about 35 minutes until a toothpick inserted into the center of the cake layer comes out clean. Allow the cake to rest for 5 to 10 minutes before flipping it onto a plate.

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