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Upside Down Rhubarb Cake

Prep Time:

15 Minutes

Cook Time:

35 Minutes


1 9x13-inch cake




  • 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

  • ⅓ cup vegetable oil

  • 3 eggs



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

Step 2

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

Step 3

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.

Step 4

Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let the cake stand for 5 to 10 minutes before inverting on a plate.

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