Upside Down Rhubarb Cake
- 4 cups chopped rhubarb
- 1 cup white sugar
- 1 (3 ounce) package strawberry-flavored Jell-O(R) mix
- 3 tablespoons quick-cooking tapioca
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 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.
rhubarb, white sugar, quickcooking tapioca, white cake, water, vegetable oil, eggs
Taken from www.allrecipes.com/recipe/222838/upside-down-rhubarb-cake/ (may not work)