Upside-Down Rhubarb Cake
Description
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.
Ingredients
•
4 cups chopped rhubarb
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1 cup white sugar
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1 (3 ounce) package strawberry-flavored Jell-O® mix
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3 tablespoons quick-cooking tapioca
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1 (18 1/4 ounce) package white cake mix
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1 cup water
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3 eggs
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1/3 cup vegetable oil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Combine rhubarb, sugar, gelatin mix, and tapioca in a bowl; spread into bottom of the prepared baking pan.
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
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.