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.
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.
Read MoreI 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.
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.
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!
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, and very moist. First night, we had with cool whip. Eating the leftovers by heating them up and putting ice cream next to it!
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.
I used a package of strawberry Jello for part of the sugar and left out the cinnamon. So delicious!
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 on top of the rhubarb. I'm also not a fan of sweet desserts so I used just a half cup of sugar on top. For me and my family, it turned out perfect! Oh, and my rhubarb was frozen so I made sure to lay it out on paper towels AND squeezed excess water out of it before spreading it on the cake. Not doing so will most likely give you soup. Thanks, Michelle, for this one, I'll be using it a lot!
Added 6 cups of rhubarb and cut sugar to 3/4 cup plenty sweet enough delicious good cold or warm very creamy
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!
Easy and delicious. I substituted Greek yogurt for the oil in order to save calories and it turned out great. Irresistible straight out of the oven.
Absolutely wonderful! Instead of hot water I used Heavy Cream and it definitely was richer!! Very tasty!
I had a cake mix that was getting old so I used this recipe to get rid of it. I quite enjoyed the result! I probably won't be making this often as I prefer to make things from scratch however, this is an awesome way to use up cake mixes near the end of their expiry date as well as use larger quantities of in season rhubarb. It accomplished what I wanted it to do with delicious results!
