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Upside-Down Rhubarb Cake

Upside-Down Rhubarb Cake

  • Author: Crystal
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Upside-Down Rhubarb Cake is a nostalgic, sweet-tart dessert that perfectly balances tangy rhubarb with a soft, fluffy cake topping. The vibrant rhubarb layer caramelizes beautifully with strawberry gelatin, creating a luscious, fruity base that pairs wonderfully with the light vanilla cake. Easy to prepare and bursting with fresh flavor, this cake is perfect for spring gatherings, family desserts, or anytime you crave a comforting homemade treat.

Ingredients

Scale
  • 4 cups chopped rhubarb (if frozen, thawed and drained)
  • 1/2 cup white sugar
  • 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O)
  • 3 tablespoons quick-cooking tapioca (or 2 tablespoons cornstarch)
  • 1 cup mini marshmallows (optional)
  • 1 (15.25 ounce) package white cake mix (such as Duncan Hines)
  • 1 cup water
  • 3 large eggs (or egg whites as preferred)
  • 1/3 to 1/2 cup vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Spread the chopped rhubarb evenly in the bottom of the dish.
  3. Sprinkle the sugar, strawberry gelatin, and tapioca (or cornstarch) evenly over the rhubarb.
  4. Top with mini marshmallows if using, distributing them evenly.
  5. In a mixing bowl, prepare the cake mix according to package instructions using water, eggs, and oil.
  6. Pour the cake batter evenly over the rhubarb mixture, spreading gently to cover.
  7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool for at least 15–20 minutes before serving.
  9. For best results, invert slices when serving so the rhubarb layer is on top.

Notes

  • For a richer flavor, substitute part of the water with milk in the cake mix.
  • If using frozen rhubarb, make sure it is well-drained to avoid excess moisture.
  • You can replace strawberry gelatin with raspberry for a different twist.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This cake tastes even better the next day as the flavors meld together.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 24g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: rhubarb cake, upside down cake, easy dessert, fruit cake, spring baking

Find it online: https://crystalrecipes.com/upside-down-rhubarb-cake/