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Rhubarb Upside-Down Cake

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
20 servings
Dessert Cake
Rhubarb Upside-Down Cake
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
  • 1/3 cup vegetable oil
  • 3 eggs
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To prepare the baking vessel, lightly coat a 9x13-inch rectangular pan with cooking spray.
3
Combine rhubarb, granulated sugar, strawberry gelatin mix, and tapioca starch in a bowl.
4
Spread the rhubarb mixture evenly across the bottom of the prepared baking pan.
5
In a large mixing bowl, combine white cake mix, water, vegetable oil, and eggs.
6
Using an electric mixer on medium speed, blend the cake mixture until it reaches a moist consistency.
7
Pour the cake batter over the rhubarb layer in the baking pan.
8
Bake the cake in a preheated oven until a toothpick inserted into the center of the cake comes out clean, approximately 35 minutes.
9
Allow the cake to rest for 5-10 minutes before inverting it onto a serving plate.