Rhubarb Pudding Cake

SUBMITTED BY: Cali

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

SERVINGS & SCALING

Original recipe yield: 1 -9 inch square cake

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (5)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C)
Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.
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.
Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.
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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 15, 2003 by SUSIE EVERS

I was so disappointed with this recipe. I followed the directions, and after it baked I let it sit for about 15 minutes. Then I turned it out onto a serving plate, and the pudding was not set, and in turn ended up all over my counter and kitchen floor! I ended up with no dessert for my card club, because there was no more time to make anything else.

15 users found this review helpful

Reviewed on May 15, 2003 by RJWILLIAMS

this cake was just awful. all the time and money spent in this cake and it didn't come out right. i had pudding everywhere. it didn't set in like it should have.......total yuck......DO NOT WAST YOUR TIME ON THIS ONE!!!!!!

6 users found this review helpful