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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!

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The Big Cheese June 05, 2005

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.

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decarli1 May 29, 2012

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.

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mmmfood5 January 28, 2014

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!

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Cajun Kitchen April 05, 2012

This takes me to me happy place!

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kkennedy3454 May 23, 2007

Excellent, quick and easy rhubarb cake. We love the flavor blend of the tart rhubarb with the sweet strawberry jello and cake.

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Ms B. June 19, 2006

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!

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CRYSTALINA Haldeman May 11, 2005

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.

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Charlotte J April 20, 2005
Easy Rhubarb Upside Down Cake