Rhubarb Upside Down Cake
Created by Dissie on June 3, 2013
- Servings: 9
- Prep Time: 5m
- Cook Time: 45m
- Recipe #9774
Ingredients
- 2 cups rhubarb (cut into 1 inch chunks)
- 1 1/2 cups sugar
- 3.4 ounce package of red jello (raspberry, strawberry, cherry) unprepared
- 16.5 ounce boxed white cake mix
- Whip topping
How to Make
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Step 1: Spray a 9x13 glass pan with pam. Place rhubarb on the bottom, and sprinkle sugar and jello over the rhubarb. Prepare the cake mix according to package directions and pour the batter over the rhubarb.
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Step 2: Bake at 350° for 45 minutes, or until done.
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Step 3: You can flip over the cake if preferred or simply when serving. Flip the piece over so the rhubarb is on the top. Top with whipped topping.
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Step 4: Refrigerate leftovers.
Nutritional Facts
- Serving Size: 1 (123.1 g)
- Calories 366.4
- Total Fat - 2.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 0.5 mg
- Sodium - 530.6 mg
- Total Carbohydrate - 84.8 g
- Dietary Fiber - 2 g
- Sugars - 55.4 g
- Protein - 3.2 g
- Calcium - 144.1 mg
- Iron - 1.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg