Upside Down Rhubarb Cake

Rhubarb upside down cake made with a cake mix and fresh rhubarb has a light strawberry taste and a pretty red layer of fruit, thanks to a box of strawberry gelatin. It's nice for picnics, and the white and red color makes it a natural for the 4th of July or any patriotic occasion.

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4 cups chopped rhubarb

1 cup white sugar

1 (3 ounce) package strawberry-flavored Jell-O® mix

3 tablespoons quick-cooking tapioca

1 (18.25 ounce) package white cake mix

1 cup water

1/3 cup vegetable oil

3 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.

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.

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.

Upside Down Rhubarb Cake

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