Awesome Upside Down Rhubarb Cake

15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #6292

August 23, 2012



"My whole family loved this cake. It's best served with some vanilla ice cream."

Original is 12 servings

Nutritional

  • Serving Size: 1 (148 g)
  • Calories 332.1
  • Total Fat - 8.7 g
  • Saturated Fat - 2 g
  • Cholesterol - 40.9 mg
  • Sodium - 350.2 mg
  • Total Carbohydrate - 60.9 g
  • Dietary Fiber - 1.3 g
  • Sugars - 41.8 g
  • Protein - 4.1 g
  • Calcium - 136.7 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat 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 the cake mix with 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.

Step 5

Serve warm with vanilla ice cream or whipped cream.

Tips


No special items needed.

2 Reviews

JustMeMelMel

I was in love at first bite. Sweet, moist delicious cake and a great dessert to have any time. We loved it and you will too!

5.0

review by:
(23 May 2013)

LindasBusyKitchen

I made this for dessert to have at our Seafood Fest cookout and everyone loved it. I should have made 2 of them as it went so quick and people wanted seconds. I served it with dollops of whipped cream and it was totally enjoyed and disappeared in no time flat! Thank you for sharing it with us Christy! Linda

5.0

(4 Sep 2012)

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