Name: Upside Down Rhubarb Cake
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: Chopped rhubarb - 4 cups; White sugar - 1 cup; Strawberry-flavored Jell-O® mix - 1 (3 ounce) package; Quick-cooking tapioca - 3 tablespoons; White cake mix - 1 (18.25 ounce) package; Water - 1 cup; Vegetable oil - ⅓ cup; Eggs - 3

Ingredients for - Upside Down Rhubarb Cake

1. Chopped rhubarb 4 cups

2. White sugar 1 cup

3. Strawberry-flavored Jell-O® mix 1 (3 ounce) package

4. Quick-cooking tapioca 3 tablespoons

5. White cake mix 1 (18.25 ounce) package

6. Water 1 cup

7. Vegetable oil ⅓ cup

8. Eggs 3

How to cook deliciously - Upside Down Rhubarb Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2 . Stage

Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.

3 . Stage

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.

4 . Stage

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.