Ingredients55 m servings 215 cals
- 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.
Per Serving: 215 calories; 7.2 g fat; 35.7 g carbohydrates; 2.7 g protein; 28 mg cholesterol; 199 mg sodium. Full nutrition
ReviewsRead all reviews 8
This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments.
This cake is awesome! If you like strawberry-rhubarb pie, you will love this cake. I did use raspberry jello instead of strawberry because it is the only one I had. If strawberry makes it bet...
Delicious! The whole family loved it. Best served with some vanilla ice cream.
I used my late spring rhubarb to make this cake. The only substitution I made was to use a small box of sugar-free strawberry jello instead of the regular. A winner!
It was very well received. I served it with vanilla ice cream. Some of the rhubarb stuck to the bottom of the pan when I tipped it out. I took it out with a rubber spatula and spread it on th...
Made it with half rhubarb and half strawberries as they were in season. Grandkids loved it. It freezes well, and we will be making this a lot. I think any fruit would work with this recipe, may...
Fantastic recipe. I substituted 2 tablespoons of cornstarch for the 3 tablespoons of tapioca pudding the recipe called for and it turned out great. Thank you. Oh, and a dollop of whipped cream ...