Easy Rhubarb Pudding Cake recipe

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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

Nutrition Info

222.1 calories
carbohydrate: 35.2 g
cholesterol: 31.6 mg
fat: 8.3 g
fiber: 1 g
protein: 2.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 202.5 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9x13-inch cake

Recipe Note

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.

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