Easy Rhubarb Pudding Cake

Easy Rhubarb Pudding Cake

7
michelle 0

"From a neighbor, very simple and great rhubarb pudding bottom. Reminds me of a pineapple upside-down cake. I'm not a big fan of rhubarb but this is excellent and easy."

Ingredients

1 h 5 m {{adjustedServings}} servings 222 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter into prepared cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup hot water evenly over the cake.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 50 minutes to 1 hour.
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Reviews

7
  1. 9 Ratings

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I have made this for years, but always use 1 cup heavy cream over the top. very creamy/pudding layer with the rhurbarb. I cannot imagine hot water creating the same pudding effect. good with oth...

I made my own gluten free cake mix. Rhubarb and strawberries were used because I only had 4 cups of rhubarb. This is a wonderful recipe with a fantastic taste!

Supper Yummy and very creamy. Didn't try it with the heavy whipping cream like the other rater put, but this was very creamy with none of the extra calories and fat.