Awesome Upside Down Rhubarb Cake
Recipe: #6292
August 23, 2012
Categories: Rhubarb, Baby Shower, Brunch Game/Sports Day, Oven Bake, Cake Mix, Gelatin/Jello, more
"My whole family loved this cake. It's best served with some vanilla ice cream."
Ingredients
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.