Rhubarb Pudding Cake Recipe - Allrecipes.com
Rhubarb Pudding Cake Recipe

Rhubarb Pudding Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -9 inch square cake Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2003

This is a great cake. It's easy to make and a welcome change from breads or pies. I can't wait to serve it to my friends.

 
Most Helpful Critical Review
May 15, 2003

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.

 

9 Ratings

May 15, 2003

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!!!!!!

 
Jun 10, 2008

This was very tasty but I wondered about reversing the order of cake on the bottom, filling, then pudding on the top. It wasn't a cake that could be served nicely. I also try to substitute brown sugar for white, wondered if anyone has tried that. Otherwise, it is a good combination of ingrediants. Cathy

 
Jul 01, 2007

I think this cake has some potential. I didn't have a 9 in square baking pan so I used a 9 X 11. I think I could have used more rhubarb. It did start to cook over a little in the oven. I also didn't turn it over when I was done baking it. I just scooped the pudding mixture on top of the cake when we ate it. It tasted good. A little messy though.

 
May 17, 2008

Really a WASTE. Pudding mix went all over the counter. Had to throw it all away. I followed the recipe to the tee.

 
Oct 13, 2009

My family and I really like that dessert exspecially warm with cream or vanilla ice cream.

 
Aug 31, 2009

I found this recipe looking for something to use some of my moms fresh rhubarb. I almost didn't make it after reading some of the comments, but decided to give it a shot anyway. It turned out alright, but I did not flip it out of the pan and just served it in bowls almost like dumplings but dessert. I also think it was a bit bland, all I tasted was vanilla. Maybe there should be some more rhubarb or another kind of fruit such as strawberries added to it.

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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