Ingredients

• 4 cups chopped rhubarb
• 1 cup white sugar
• 1 , 3 ounce
• 3 tablespoons quick-cooking tapioca
• 1 , 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.

Nutrition per serving