Upside Down Rhubarb Cake Recipe - Allrecipes.com
Upside Down Rhubarb Cake Recipe
  • READY IN 55 mins

Upside Down Rhubarb Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Jul 03, 2012

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

 
Jun 01, 2012

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

 

6 Ratings

Jun 16, 2012

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 better I would eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe.

 
Jul 05, 2013

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 them to stay put. But it also stuck to the bottom of the pan and had to scrape off and reapply. Maybe wax paper would help?

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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