Rhubarb Pudding Cake

Rhubarb Pudding Cake

9

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

servings 198 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

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

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,...

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,...

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...

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.

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...

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 di...

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

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

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 al...

I have made this cake several times and it's always a hit! The only issue I had is that I've had to use a larger baking dish (or less cake mix - bake separately and use extra pudding sauce to d...