Rhubarb Pudding Cake


This is a very yummy cake. Plus it's an easy and tasty way to use fresh rhubarb.

1 to 9 - inch square cake


  • 1 cup chopped rhubarb

  • 1 cup white sugar

  • 6 drops red food coloring

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 1 (9 ounce) package yellow cake mix

  • ¼ cup confectioners' sugar for dusting


  1. Preheat oven to 350 degrees F (175 degrees C)

  2. Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.

  3. Prepare the vanilla pudding mix according to the package directions. Pour the finished vanilla pudding into one ungreased 9 inch square baking dish. Spoon rhubarb mixture over the top of the vanilla pudding.

  4. Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.

  5. Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done. Let cake sit in pan for 10 minutes then turn out onto a serving dish and dust with confectioner's sugar. Tastes best if served warm.

Nutrition Facts (per serving)

198 Calories
3g Fat
44g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 198
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 256mg 11%
Total Carbohydrate 44g 16%
Dietary Fiber 0g 1%
Total Sugars 35g
Protein 1g
Vitamin C 1mg 5%
Calcium 38mg 3%
Iron 0mg 2%
Potassium 48mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.