*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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.
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?
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