Easy Rhubarb Upside Down Cake

READY IN: 1hr 20mins
Recipe by Barb G.

A easy delicious cake/dessert.

Top Review by The Big Cheese

Awesome! I did let the rhubarb sit in the sugar, jello and tapioca for a half hour and it had started to get nice and gooey by that time. Tasted fantastic, and easy to make. The crowd at work raved about it!

Ingredients Nutrition

  • 1 (18 ounce) package lemon cake mix or 1 (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)
  • 13 cup oil (or as called for by your cake mix)
  • 1 teaspoon lemon extract
  • 1 13 cups water (or as called for by your cake mix)
  • 4 cups rhubarb, cut up 1/2 inch pieces
  • 6 teaspoons minute tapioca
  • 1 12 cups sugar
  • 1 (3 ounce) package strawberry Jell-O gelatin dessert or 1 (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.

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