Easy Rhubarb Pudding Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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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. Ingredients:
1 (18.25 ounce) box yellow cake mix |
1 cup water |
1/3 cup vegetable oil |
3 eggs |
5 cups chopped rhubarb |
1 cup white sugar |
1 teaspoon cinnamon |
1 cup hot water |
Directions:
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.
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