Easy Rhubarb Pudding Cake

4 Reviews

Prep: 15 min
Cook: 50 min
Ready In: 1 hr 5 min

“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.” - by michelle

Ingredients

1 (18.25 ounce) box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
5 cups chopped rhubarb
1 cup white sugar
1 teaspoon cinnamon
1 cup hot water

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Metric US

Original recipe yields 1 9x13-inch cake

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
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.
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.

Nutrition

Amount Per Serving (18 total)

Calories
222 cal
11%

Fat
8.3 g
13%

Carbs
35.2 g
11%

Based on a 2,000 calorie diet

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Reviews (4)

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mary

May. 19, 2012

"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 other fru..." See moreit also."

juhnke

Jun. 22, 2012

"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...." See more"

sueb

May. 9, 2013

"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!..." See more"

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