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Upside Down Rhubarb Cake

BOLTONLANE

"An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics."
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Ingredients

55 m servings 215 cals
Original recipe yields 20 servings (1 9x13-inch cake)

Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
  3. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
  4. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

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Reviews

Read all reviews 7
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This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments.

Delicious! The whole family loved it. Best served with some vanilla ice cream.

This cake is awesome! If you like strawberry-rhubarb pie, you will love this cake. I did use raspberry jello instead of strawberry because it is the only one I had. If strawberry makes it bet...

It was very well received. I served it with vanilla ice cream. Some of the rhubarb stuck to the bottom of the pan when I tipped it out. I took it out with a rubber spatula and spread it on th...

Made it with half rhubarb and half strawberries as they were in season. Grandkids loved it. It freezes well, and we will be making this a lot. I think any fruit would work with this recipe, may...

Fantastic recipe. I substituted 2 tablespoons of cornstarch for the 3 tablespoons of tapioca pudding the recipe called for and it turned out great. Thank you. Oh, and a dollop of whipped cream ...

Lots of people going back for seconds. I was able to cut it up at home and it still looked great. I added blueberries to the top for the 4th of July effect and the top was sticky enough for the...