Easy Rhubarb Pudding Cake Recipe

Easy Rhubarb Pudding Cake Recipe
Rhubarb season is short, lasting for only a few months in the spring, but while it’s available it’s possible to make dozens of great desserts. For the cook in a hurry, this Easy Rhubarb Pudding Cake is perfect because it’s not only delicious, it’s quick and easy. It’s the perfect showcase for this delicious vegetable.
Rhubarb is very nutritious, and is high in Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. It is also low in Saturated Fat, Cholesterol and Sodium. It is a member of the Buckwheat family and although it is actually a vegetable, it is generally used as a fruit in desserts, since it is very tart and needs some kind of sweetener.

When choosing rhubarb, try to choose deeper red stalks, since they are generally sweeter and richer than the greener stalks; the size of the stalk is no indicator of sweetness or quality. Also try to choose flat stalks rather than curled ones; they should be crisp rather than limp.

16 Servings

1 18.25 ounce package yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

4 cups chopped rhubarb
3/4 cup sugar
2 cups heavy cream
  1. Preheat the oven to 350°.

  2. Spray a 9 x 13" glass baking dish with Baker's Joy or grease and flour.

  3. Mix the cake mix with the water, vegetable oil, and eggs.

  4. Pour the batter into the prepared pan.

  5. Sprinkle the rhubarb evenly over the cake batter.

  6. Sprinkle the sugar over the rhubarb.

  7. Pour the cream over the sugar.

  8. Bake 50-60 minutes or until the center of the cake springs back when pressed lightly.

  9. Remove the cake from the oven and let it sit at least 15 minutes before serving. Serve hot, warm, or cold.

Amount Per Serving
Calories 335 Calories from Fat 176
Percent Total Calories From: Fat 53% Protein 2% Carb. 45%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 8 g
Cholesterol 81 mg
Sodium 227 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 24 g
Protein 2 g

Vitamin A 11% Vitamin C 3% Calcium 0% Iron 1%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.