Easy Rhubarb Pudding Cake

Rating: 4.78 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 Peterson

Gallery

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
18
Yield:
1 9x13-inch cake
Nutrition Info
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement

  • 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 Facts

Per Serving:
222 calories; protein 2.6g; carbohydrates 35.2g; fat 8.3g; cholesterol 31.6mg; sodium 202.5mg. Full Nutrition
Advertisement

Reviews (14)

Read More Reviews

Most helpful positive review

mary
Rating: 5 stars
05/19/2012
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 fruit also. Read More
Helpful
(33)
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mary
Rating: 5 stars
05/19/2012
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 fruit also. Read More
Helpful
(33)
juhnke
Rating: 5 stars
06/22/2012
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. Read More
Helpful
(10)
sueb
Rating: 5 stars
05/09/2013
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! Read More
Helpful
(8)
Advertisement
coachcobabe
Rating: 5 stars
05/19/2014
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! Read More
Helpful
(3)
chilco2
Rating: 5 stars
12/22/2014
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! Read More
Helpful
(2)
sweetpeasgma
Rating: 5 stars
09/19/2014
I used a package of strawberry Jello for part of the sugar and left out the cinnamon. So delicious! Read More
Helpful
(2)
Advertisement
llagore
Rating: 5 stars
06/10/2015
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. Read More
Helpful
(2)
patricia
Rating: 4 stars
06/01/2018
Added 6 cups of rhubarb and cut sugar to 3/4 cup plenty sweet enough delicious good cold or warm very creamy Read More
Helpful
(1)
JKSATHER2001
Rating: 4 stars
03/28/2016
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! Read More
Helpful
(1)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/26/2021