Ingredients
20
20 servings
- •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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
- 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.
- 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.
Nutritional Facts
Per 20 servings
- Calories: 215
- Carbohydrate: 36g
- Fat: 7g
- Fiber: 1g
- Protein: 3g
- Sugar: 28g
Related Recipes
Rhubarb Upside Down Cake II
Rhubarb Upside Down Cake III
Rhubarb Upside Down Cake
Rhubarb Pineapple Upside-Down Cake
Maryann's Upside-Down Rhubarb Cake
Upside Down Fruit Cake
Easy Rhubarb Pudding Cake
Pineapple Upside-Down Pound Cake
Pineapple Upside-Down Cake from Scratch
Rhubarb Cake IV
Fresh Strawberry Upside Down Cake
