For a richer flavor, consider using melted butter instead of vegetable oil. If you don't have a 9x13-inch pan, a similar-sized baking dish will work. Adjust the amount of sugar according to the tartness of your rhubarb. Store leftovers in an airtight container in the refrigerator.
Easy Rhubarb Pudding Cake
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING18 People
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VIEWS60
Experience the delightful twist on a classic dessert with this easy rhubarb pudding cake. This recipe transforms the tartness of rhubarb into a sweet and comforting pudding-bottom cake, reminiscent of a pineapple upside-down cake but with its unique character. Perfect for using up that garden rhubarb, it's a simple yet impressive treat that everyone will love.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol32 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium203 mg
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Sugar24 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan to prevent sticking. (5 minutes)
02
StepIn a large bowl, combine the yellow cake mix, 1 cup of water, eggs, and vegetable oil. Mix on low speed with an electric mixer until just moistened, then increase the speed to medium and beat for 2 minutes until well combined. Pour the batter evenly into the prepared baking pan. (10 minutes)
03
StepDistribute the chopped rhubarb evenly over the cake batter. Sprinkle the granulated sugar and ground cinnamon over the rhubarb. (5 minutes)
04
StepHeat the remaining 1 cup of water in a microwave-safe container until hot, but not boiling (about 1-2 minutes). Carefully pour the hot water evenly over the cake, ensuring it covers as much of the surface as possible. (3 minutes)
05
StepBake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. The cake should be golden brown and the rhubarb tender. (60 minutes)
06
StepLet the cake cool slightly before serving. Serve warm, plain, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. (20 minutes)
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Casimer Schmidt
May 18, 2025Super easy to make and a great way to use up my rhubarb harvest.
Marcellus Beahan
Mar 28, 2025I was skeptical about the hot water, but it worked perfectly! My rhubarb was a bit sour, so I added an extra 1/4 cup of sugar.
Tierra Ferry
Feb 6, 2025My family loved this! The pudding bottom was so unique and delicious.
Jimmie Greenholt
Jan 15, 2025This is my new go-to dessert recipe. Thanks for sharing!
Bridgette Schuster
Dec 15, 2024I added a streusel topping for extra crunch and it was amazing!