Photo: David Holifield
Upside Down Rhubarb Cake
8 ingredients
15 min + 35 min
1 9x13-inch cake
openrecipes
"An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics."
Estimated Nutrition (whole recipe, rough)
246
Calories
6g
Protein
19g
Fat
13g
Carbs
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes