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    You are in: Home / Recipes / Easy Rhubarb Upside Down Cake Recipe
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    Easy Rhubarb Upside Down Cake

    Easy Rhubarb Upside Down Cake. Photo by Charlotte J

    1/4 Photos of Easy Rhubarb Upside Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Barb Gertz's Note:

    A easy delicious cake/dessert.

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    Ingredients:

    Serves: 12

    Yield:

    9x13 cake

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 05, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2012

      55

      This was a hit!! I love that it uses 4 cups of rhubarb. I will be making this again and when I do, I will make it a more generous (heaping) 4 cups. It also does not need an hour to bake the cake. Following the baking instructions on the box will be adequate. I cut the time down to 45 minutes because the top of the cake was getting brown. Probably 40 minutes is enough.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2014

      35

      This was very easy! Overall - the cake could have been better though....<br/>My tapioca also did not cook (and yes, I let it sit in the rhubarb/sugar/jello mixture for a little over 30 minutes before pouring into the cake pan.) Thing is - I really do not think you need the tapioca with the jello in there. Mine set-up quite nicely even with the uncooked tapioca. It was not too liquidy at all. I used lemon cake and the flavor was great! A nice combo. I will try this again completely omitting the tapioca and submit another review. If that works - I would give this 4 - 4.5 stars with the adjustment.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Easy Rhubarb Upside Down Cake

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 395.4
     
    Calories from Fat 110
    27%
    Total Fat 12.2 g
    18%
    Saturated Fat 1.9 g
    9%
    Cholesterol 47.3 mg
    15%
    Sodium 343.3 mg
    14%
    Total Carbohydrate 68.5 g
    22%
    Dietary Fiber 1.2 g
    4%
    Sugars 51.3 g
    205%
    Protein 4.3 g
    8%

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