Easy Rhubarb Pudding Cake

Easy Rhubarb Pudding Cake

Michelle Peterson

"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."
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1 h 5 m servings 222 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 11
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I have made this for years, but always use 1 cup heavy cream over the top. very creamy/pudding layer with the rhurbarb. I cannot imagine hot water creating the same pudding effect. good with oth...

Supper Yummy and very creamy. Didn't try it with the heavy whipping cream like the other rater put, but this was very creamy with none of the extra calories and fat.

I made my own gluten free cake mix. Rhubarb and strawberries were used because I only had 4 cups of rhubarb. This is a wonderful recipe with a fantastic taste!

This is my first attempt at a "pudding cake." Didn't have near enough rhubarb, so I added strawberries and even after then, we ended up with only about 3 cups. It was still delicious! It seemed ...

Everyone loved it!

Absolutely wonderful! Instead of hot water I used Heavy Cream and it definitely was richer!! Very tasty!

Forgot completely about pouring the hot water on top!! Oh man… Okay…all the baking is done. It turned out more like a cake than pudding. Still very tasty but that was the last of my frozen rhub...

Used a white cake mix. Loved it.... Husband loved it... Easy to make!

Yum. Made it loved it! Added a bit extra cinnamon and water as I used 2 10oz cake mixes. Turned out great. Moist and flavourful.

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