Easy Rhubarb Upside Down Cake

• 1 (18 ounce) package lemon cake mix or (18 ounce) package white cake mix
• 3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 teaspoon lemon extract
• 1 1/3 cups water (or as called for by your cake mix)
• 4 cups rhubarb, cut up 1/2 inch pieces
• 6 teaspoons minute tapioca
• 1 1/2 cups sugar
• 1 (3 ounce) package strawberry Jell-O gelatin dessert or (3 ounce) package raspberry Jell-O gelatin

1. Preheat oven to 350 degrees.
2. Grease 9x13inch pan.
3. Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
4. Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
5. Bake 1 hour.
6. Serve with whipped cream or ice cream.

lemon cake, eggs, oil, lemon, water, rhubarb, tapioca, sugar, dessert

Taken from www.food.com/recipe/easy-rhubarb-upside-down-cake-61657 (may not work)