Recipe By Michelle Peterson
Rating
Published Jun 19th
Prep 15m Cook 50m Additional - Ready In 65m
Servings 1 9x13-inch cake Calories 222.1

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.

Recipe Ingredients

  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 5 cups chopped rhubarb
  • 1 cup white sugar
  • 1 teaspoon cinnamon
  • 1 cup hot water

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 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. 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.

Nutrition Facts

  • Calories 222.1
  • Carbohydrate 35.2 g
  • Cholesterol 31.6 mg
  • Fat 8.3 g
  • Fiber 1 g
  • Protein 2.6 g
  • Saturated Fat 1.4 g
  • Sodium 202.5 mg
  • Sugar 24 g

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Reviews

  1. Added 6 cups of rhubarb and cut sugar to 3/4 cup plenty sweet enough delicious good cold or warm very creamy
  2. Forgot completely about pouring the hot water on top!! Oh man Okay all the baking is done. It turned out more like a cake than pudding. Still very tasty but that was the last of my frozen rhubarb to use! Next time I get more I will definitely follow the directions!
  3. Yum. Made it loved it! Added a bit extra cinnamon and water as I used 2 10oz cake mixes. Turned out great. Moist and flavourful.
  4. This was excellent! One reviewer suggested using heavy cream instead of water on top of the cake, I'll try that next time. I only had white cake mix so I used that and added a good amount of each ground cinnamon and nutmeg along with a few sprinkles of ground ginger to the mix and - Read more ...
  5. I used a package of strawberry Jello for part of the sugar and left out the cinnamon. So delicious!
  6. This is my first attempt at a "pudding cake." Didn't have near enough rhubarb so I added strawberries and even after then we ended up with only about 3 cups. It was still delicious! It seemed weird to make but it turned out great. I just used hot water and it was still yummy creamy - Read more ...
  7. 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!
  8. 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.
  9. 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 fruit also.
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