Zutaten für Easy Rhubarb Upside Down Cake
- Lemon Cake Mix
- Eggs
- Oil
- Lemon Extract
- Water
- 4 cups chopped rhubarb
- Minute Tapioca
- 1 cup granulated sugar
- Strawberry Jell O Gelatin Dessert
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Zubereitung von Easy Rhubarb Upside Down Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a medium bowl, gently combine 4 cups chopped rhubarb, 1/4 cup tapioca starch, 1 cup granulated sugar, and 1 (3 oz) package of strawberry jello.
- Pour the rhubarb mixture evenly into the prepared pan.
- In a separate bowl, prepare your favorite white or yellow cake mix according to package directions.
- Gently pour the cake batter over the rhubarb mixture in the pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving plate.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
205g
Fat
9g
Carbs
22g
