Upside Down Rhubarb Cake

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Description

An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.

Ingredients

  • 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
  • ⅓ cup vegetable oil
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Mix rhubarb
  3. sugar
  4. strawberry gelatin mix
  5. and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
  6. Beat white cake mix
  7. water
  8. vegetable oil
  9. 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.
  10. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean
  11. about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 55 mins

Servings: 20

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