This delightful upside-down rhubarb cake recipe is easy to make with cake mix, fresh rhubarb, and strawberry gelatin. It's nice for picnics, looks pretty, and is the perfect summer dessert for feeding a crowd.
Ingredients
- 4 cups chopped rhubarb
- 1 cup white sugar
- 1 package strawberry-flavored gelatin , 3 ounce
- 3 tablespoons quick-cooking tapioca
- 1 package white cake mix , 15.25 ounce
- 1 cup water
- 3 large eggs
- 0.33 cups vegetable oil
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
-
2
Combine rhubarb, sugar, gelatin mix, and tapioca in a bowl; spread into bottom of the prepared baking pan.
-
3
Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter over rhubarb mixture.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool cake in the pan for 5 to 10 minutes before inverting onto a platter.
Nutrition Facts
Per serving
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