One of the traditional foods we prepare in the Philippines is this stew made with oxtails. For fiestas and special occasions, always the best! Serve with warm cooked rice.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 20 |
| Yield: | 1 9×13-inch cake |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 199 mg |
| Sugars | 28 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I used clear jel in place of the tapioca. It only needs half as much. I used golden cake mix, since I had an old box that needed to be used. Served with whipped cream. It’s hard not to eat the whole thing in one sitting.
I’ve made almost exactly the same cake for years except for a couple of things: I have never added tapioca (but will now) and I change up the cake mix to yellow or – my favorite – strawberry! De-licious!!
I don’t like the chemical taste of jello so I added 2 tsp. of strawberry extract. Since I can’t seem to make a cake without frosting it with a cream cheese/butter frosting I had to make a strawberry one. Hmm, this virus is making me fat. No, it’s my hand to mouth problem. I added diced fresh strawberries (dried in paper towels) and more strawberry extract to the frosting. This was really good. I don’t know how long it will keep because it was gone in 2 days…I’m a widow, so yes, I ate the whole thing. Children and grandchildren don’t care for sweets. Wonder who they belong to.
This cake was easy and very tasty. I only had a funfetti cake at home so I used that. It came out beautiful since the chips were red in color. Everyone enjoyed it very much.
easy and good
Instead of the white cake mix, I used strawberry. It was pretty sweet so next time I may use sugar free jello. Also had some tapioca that didn’t dissolve too well at first but overnight it seemed to disappear.
I used my late spring rhubarb to make this cake. The only substitution I made was to use a small box of sugar-free strawberry jello instead of the regular. A winner!
It was very well received. I served it with vanilla ice cream. Some of the rhubarb stuck to the bottom of the pan when I tipped it out. I took it out with a rubber spatula and spread it on the vacant spots. I wish there was a way to get the strawberry flavor without using jello. I could smell the chemically smell of the jello mix. Most people would not.
Made it with half rhubarb and half strawberries as they were in season. Grandkids loved it. It freezes well, and we will be making this a lot. I think any fruit would work with this recipe, maybe change the jello flavour to suit the fruit.
Fantastic recipe. I substituted 2 tablespoons of cornstarch for the 3 tablespoons of tapioca pudding the recipe called for and it turned out great. Thank you. Oh, and a dollop of whipped cream is a great finishing touch.
Lots of people going back for seconds. I was able to cut it up at home and it still looked great. I added blueberries to the top for the 4th of July effect and the top was sticky enough for them to stay put. But it also stuck to the bottom of the pan and had to scrape off and reapply. Maybe wax paper would help?
This was a super easy cake to make and tastes delicious. I personally don’t think the recipe needs any adjustments.
This cake is awesome! If you like strawberry-rhubarb pie, you will love this cake. I did use raspberry jello instead of strawberry because it is the only one I had. If strawberry makes it better I would eat the whole cake. I absolutely LOVE this cake. Thanks for sharing recipe.
Delicious! The whole family loved it. Best served with some vanilla ice cream.