Upside-Down Rhubarb Cake

This rhubarb upside-down cake has a delicious layer of fresh rhubarb and strawberry gelatin for a fabulous fruity flavor. Perfect for summer picnics!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 210 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 cup water
• 1 (18.25 ounce) package white cake mix
• 3 tablespoons quick-cooking tapioca
• 4 cups chopped rhubarb
• 1 (3 ounce) package strawberry-flavored Jell-O® mix
• 0.33333334326744 cup vegetable oil

Recipe Instructions

Step 1

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

Step 2

Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.

Step 3

Beat 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.

Step 4

Bake 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.