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!
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.
Growing up my mom would make Strawberry & Rhubarb crisp and it was always my favourite dessert; this one is definitely its competition!! OMG this was amazing! The changes I made was adding a teaspoon of lemon extract to the wet ingredients for the cake mix, substituting 2 cups rhubarb with strawberries and mixing 1/2 the sugar in with the fruit because I like the tartness of rhubarb; and it was a hit!
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.
This really reminds me of springtime. I decided on this cake since I love Pineapple Upsidedown Cake. This was great and unlike anything else I've ever tried. Thank you for the recipe!
This takes me to me happy place!
Excellent, quick and easy rhubarb cake. We love the flavor blend of the tart rhubarb with the sweet strawberry jello and cake.
Easy, great taste, quick. The only drawback was the tapioca - it didn't cook all the way. I will make this again and let the rhubarb, sugar, jello and tapioca sit for about 30 minutes to help soften up the tapioca a bit from the moisture of the rhubarb. Thank you for sharing this recipe!
This is an easy recipe to make. The rhubarb mixture is like a pudding on top of the cake. I used rhubarb that I had frozen last year, so there was a lot of liquid. I still mixed the rhubarb up as stated, then carefully poured the cake batter over it and it came out perfect. Thanks for sharing.