For a richer flavor, substitute melted butter for the vegetable oil. If you don't have strawberry gelatin, raspberry or cherry will also work well. To prevent sticking, line the greased pan with parchment paper before adding the rhubarb mixture. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Upside-Down Rhubarb Cake
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING20 People
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VIEWS51
Experience a burst of summer with this captivating Upside-Down Rhubarb Cake! Tangy rhubarb meets the sweetness of strawberry, all nestled under a fluffy cake layer. A guaranteed crowd-pleaser, perfect for picnics and warm-weather celebrations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol10 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium135 mg
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Sugar29 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. (5 minutes)
02
Step
10 mins
In a bowl, combine rhubarb, sugar, gelatin mix, and tapioca. Spread evenly into the bottom of the prepared baking pan. (10 minutes)
03
Step
5 mins
In a large bowl, combine cake mix, water, eggs, and vegetable oil. Beat with an electric mixer on low speed until just moistened. Increase speed to medium and beat for 2 minutes. (5 minutes)
04
Step
2 mins
Carefully pour the cake batter over the rhubarb mixture, ensuring even distribution. (2 minutes)
05
Step
35 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35 minutes. (35 minutes)
06
Step
10 mins
Let the cake cool in the pan for 5 to 10 minutes before inverting it onto a serving platter. This allows the rhubarb juices to soak into the cake. (10 minutes)
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Marie Ward
May 1, 2025Fantastic recipe! My family devoured it.
Abner Jacobs
Mar 6, 2025This cake was a hit! Everyone loved the combination of tart rhubarb and sweet cake.
Rahul Armstrong
Feb 25, 2025Could I use frozen rhubarb for this recipe?
Josiane Hettinger
Nov 26, 2024Next time I'll try using a different flavor of gelatin, maybe orange or lemon.
Ray Rippin
Nov 22, 2024I was a bit skeptical about the gelatin, but it really added a nice flavor and color to the cake.
Dock Williamson
Nov 17, 2024I added a streusel topping for extra sweetness and crunch!
Sabina Ondricka
Nov 14, 2024Easy to follow recipe and the cake turned out perfectly!
Abbey Balistreri
Nov 9, 2024My rhubarb was a bit stringy, so I chopped it into smaller pieces. It worked great!