Upside Down Rhubarb Cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. spread the rhubarb mixture into the bottom of the prepared baking pan.
• beat white cake mix, 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.
• 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.