Easy Rhubarb Upside Down Cake

Recipe by Barb G.
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package lemon cake mix or (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 (3 ounce) package raspberry Jell-O gelatin
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease 9x13inch pan.
  • Mix together Rhubarb, tapioca, sugar and package of DRY jello (NO WATER) and pour into prepared pan.
  • Prepare cake mix according to package directions (adding the lemon extract to the wet ingredients) and pour over Rhubarb mixture.
  • Bake 1 hour.
  • Serve with whipped cream or ice cream.
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