Awesome Upside Down Rhubarb Cake
Created by Christianna on August 23, 2012
- Servings: 12
- Prep Time: 15m
- Cook Time: 35m
- Recipe #6292
Ingredients
- 4 cups fresh rhubarb (chopped)
- 1 cup white sugar
- 1 (3 ounce) package gelatin mix (strawberry-flavored gelatin mix)
- 3 tablespoons tapioca (quick-cooking)
- 1 (18.25 ounce) package white cake mix (or yellow cake mix)
- 1 cup water
- 1/3 cup oil (vegetable oil)
- 3 eggs
- Vanilla ice cream or whipped cream
How to Make
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Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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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.
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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.
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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.
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Step 5: Serve warm with vanilla ice cream or whipped cream.
Nutritional Facts
- 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