Recipe of Bo Burnham Fit

Upside Down Rhubarb Cake

Content must be related/relevant to bo burnham.

Recipe Summary Upside Down Rhubarb Cake

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

Ingredients | Bo Burnham Fit

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

⅓ cup vegetable oil

3 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

Info | Bo Burnham Fit

prep: 15 mins cook: 35 mins additional: 5 mins total: 55 mins Servings: 20 Yield: 1 9x13-inch cake

TAG : Upside Down Rhubarb Cake

Desserts, Cakes, Cake Mix Cake Recipes, Upside-Down Cake,