Ingredients1 h 5 m servings 222
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 222 calories; 8.3 35.2 2.6 32 203 Full nutrition
ReviewsRead all reviews 14
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...
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 ...
I used a package of strawberry Jello for part of the sugar and left out the cinnamon. So delicious!
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 rhub...
Used a white cake mix. Loved it.... Husband loved it... Easy to make!
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.