EASY RHUBARB UPSIDE DOWN CAKE

Easy Rhubarb Upside Down Cake image

Make and share this Easy Rhubarb Upside Down Cake recipe from Food.com.

Provided by Barb G.

Categories Dessert

Time 1h20m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package lemon cake mix or 1 (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)
1/3 cup oil (or as called for by your cake mix)
1 teaspoon lemon extract
1 1/3 cups water (or as called for by your cake mix)
4 cups rhubarb, cut up 1/2 inch pieces
6 teaspoons minute tapioca
1 1/2 cups sugar
1 (3 ounce) package strawberry Jell-O gelatin dessert or 1 (3 ounce) package raspberry Jell-O gelatin

Steps:

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.

Nutrition Facts : Calories 396.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 47.4, Sodium 343.3, Carbohydrate 68.6, Fiber 1.2, Sugar 51.4, Protein 4.4

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