Upside-Down Rhubarb Cake

This upside-down rhubarb cake recipe has a delicious layer of fresh rhubarb and strawberry gelatin for a fabulous fruity flavor. It's perfect for summer.

• 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

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

Step 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.

Step 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.