Upside Down Rhubarb Cake

Ingredients

• 4 cups chopped rhubarb
• 1 cup white sugar
• 1 (3 ounce) package strawberry-flavored Jell-O mix
• 3 tablespoons quick-cooking tapioca
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.