Rhubarb Pudding Cake

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

Original recipe makes 1 -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
1/4 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.


Calories: 198 kcal
Carbohydrates: 43.7 g
Cholesterol: < 1 mg
Fat: 2.5 g
Fiber: 0.4 g
Protein: 1 g
Sodium: 256 mg