Upside-Down Rhubarb Cake

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. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2. 2

   Combine rhubarb, sugar, gelatin mix, and tapioca in a bowl; spread into bottom of the prepared baking pan.

3. 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. 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.