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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics. 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:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
3. 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.
4. 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.
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