Easy Rhubarb Pudding Cake

A very simple rhubarb pudding-bottom cake starting with boxed cake mix. Its gooey base has nostalgic upside-down cake qualities with a sweet-tart flavor.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 222 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 cup water
• 1 cup hot water
• 1 teaspoon cinnamon
• 1 (18.25 ounce) box yellow cake mix
• 5 cups chopped rhubarb
• 0.33333334326744 cup vegetable oil

Recipe Instructions

Step 1

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

Step 2

Stir cake mix, 1 cup water, oil, and eggs together until moist. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared cake pan. Top with rhubarb, and sprinkle with sugar and cinnamon.

Step 3

Heat remaining 1 cup water until hot. Evenly pour water over cake. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean or with moist crumbs, 50 minutes to 1 hour.