An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

215 calories; 7.2 g total fat; 28 mg cholesterol; 199 mg sodium. 35.7 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
07/03/2012
This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments. Read More
(7)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2012
This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments. Read More
(7)
Rating: 5 stars
06/16/2012
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 better I would eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe. Read More
(7)
Rating: 5 stars
07/03/2012
This was a super easy cake to make and tastes delicious. I personally don't think the recipe needs any adjustments. Read More
(7)
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Rating: 5 stars
06/02/2012
Delicious! The whole family loved it. Best served with some vanilla ice cream. Read More
(6)
Rating: 5 stars
06/05/2017
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 is a great finishing touch. Read More
Rating: 4 stars
07/10/2018
Instead of the white cake mix I used strawberry. It was pretty sweet so next time I may use sugar free jello. Also had some tapioca that didn't dissolve too well at first but overnight it seemed to disappear. Read More
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Rating: 5 stars
07/28/2019
This cake was easy and very tasty. I only had a funfetti cake at home so I used that. It came out beautiful since the chips were red in color. Everyone enjoyed it very much. Read More
Rating: 5 stars
07/09/2017
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 the vacant spots. I wish there was a way to get the strawberry flavor without using jello. I could smell the chemically smell of the jello mix. Most people would not. Read More
Rating: 5 stars
05/27/2018
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! Read More
Rating: 5 stars
07/05/2013
Lots of people going back for seconds. I was able to cut it up at home and it still looked great. I added blueberries to the top for the 4th of July effect and the top was sticky enough for them to stay put. But it also stuck to the bottom of the pan and had to scrape off and reapply. Maybe wax paper would help? Read More