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 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

Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Top with rhubarb; sprinkle with sugar and cinnamon.

Step 3

Place remaining 1 cup water in a microwave-safe measuring cup; microwave until hot. Pour hot water evenly over cake.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean or with moist crumbs, 50 to 60 minutes.