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.

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

Ingredients

• 1 cup white sugar
• ⅓ cup vegetable oil
• 3 eggs
• 1 cup water
• 1 cup hot water
• 1 teaspoon cinnamon
• 1 (18.25 ounce) box yellow cake mix
• 5 cups chopped rhubarb

Recipe Instructions

Step 1

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

Step 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.

Step 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.