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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 ⅓ cup vegetable oil 3 eggs

Nutrition Info

214.9 calories carbohydrate: 35.7 g cholesterol: 27.9 mg fat: 7.2 g fiber: 0.7 g protein: 2.7 g saturatedFat: 1.2 g servingSize: - sodium: 198.7 mg sugar: 27.9 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch cake

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