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Upside Down Rhubarb Cake Recipe

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This recipe for Upside Down Rhubarb Cake is from The Jennissen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 18.25 ounce yellow cake mix
4+ cups diced rhubarb
1 1/2 cups white sugar
1 1/4 cups whipping cream
1 box of red jello
Directions:
Directions:
Preheat oven to 350º

Grease and flour a 9x13 inch pan

Prepare cake mix according to package directions and pour batter into prepared pan

In a medium bowl mix the rhubarb, sugar and jello - don't mix too far ahead because the mixture makes the rhubarb and sugar very liquid.

Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.

Bake 40 minutes or until toothpick inserted into the center of the cake comes out clean. Let cake cook completely before turning it out onto a serving dish.
Personal Notes:
Personal Notes:
Cake mixes today are no longer 18.25 oz. I keep a jar of cake mix in a jar and add the extra amount.

2 TBS of extra cake mix = 1 0z.

Baking directions for 18.25 oz. are 3 eggs, 3/4 cup water and 1/2 cup butter

 

 

 

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