SEARCH
More 2 Photos

Upside Down Rhubarb Cake Recipe

Recipe by: BOLTONLANE

"An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • 2Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
  • 3Beat 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.
  • 4Bake 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.
Ingredients
  • 20 servings
  • 215 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    215
    11%
  • Fat:
    7.2
    11%
  • Carbs:
    35.7
    12%
  • Protein:
    2.7
    5%
  • Cholesterol:
    28
    9%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like