Easy Rhubarb Upside Down Cake Recipe

This easy recipe delivers a deliciously moist and tangy rhubarb upside-down cake. Perfect for a weeknight dessert or a special occasion, this recipe combines the convenience of a cake mix with the fresh taste of rhubarb. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 80 mins
Calories 396.2 kcal
Protein 8g
Rating 4.7 (9 Reviews)
Easy Rhubarb Upside Down Cake 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Rhubarb Upside Down Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Easy Rhubarb Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Easy Rhubarb Upside Down Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking pan.
  3. 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.
  4. Pour the rhubarb mixture evenly into the prepared pan.
  5. In a separate bowl, prepare your favorite white or yellow cake mix according to package directions.
  6. Gently pour the cake batter over the rhubarb mixture in the pan.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving plate.
  9. 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