Easy Rhubarb Pudding Cake

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.

Original recipe makes 1 9×13-inch cake

Ingredients

1 (18.25 ounce) box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
5 cups chopped rhubarb
1 cup white sugar
1 teaspoon cinnamon
1 cup hot water

  • PREP

    15 mins

  • COOK

    50 mins

  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
  2. 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.
  3. 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

Calories: 222 kcal
Carbohydrates: 35.2 g
Cholesterol: 36 mg
Fat: 8.3 g
Fiber: 1 g
Protein: 2.6 g
Sodium: 203 mg

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Rhubarb Pudding Cake Rhubarb Pudding Rhubarb Cake II Rhubarb Upside Down Cake I Rhubarb Upside Down Cake III Rhubarb Upside Down Cake II Upside Down Rhubarb Cake Maryann’s Upside Down Rhubarb Cake Rhubarb Pineapple Upside-Down Cake Aunt Kaye’s Rhubarb Dump Cake