Easy Rhubarb Pudding Cake

Easy Rhubarb Pudding Cake

Elements

Unique recipe makes 1 9×13-inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (18.25 ounce) field yellow cake combine

  • 1 cup water

  • 1/three cup vegetable oil

  • three eggs

  • 5 cups chopped rhubarb

  • 1 cup white sugar

  • 1 teaspoon cinnamon

  • 1 cup scorching water

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  • PREP

    15 minutes

  • COOK

    50 minutes

  • READY IN

    1 hr 5 minutes

Easy Rhubarb Pudding Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a 9×13-inch baking pan.
  2. Stir cake combine, 1 cup water, vegetable oil, and eggs in a bowl till moistened; beat with an electrical mixer on medium velocity for two minutes. Pour batter into ready cake pan. Prime the batter with rhubarb and sprinkle with sugar and cinnamon; pour 1 cup scorching water evenly over the cake.
  3. Bake within the preheated oven till a toothpick inserted into the middle of the cake comes out clear or with moist crumbs, 50 minutes to 1 hour.

Vitamin

  • Energy
  • 222 kcal
  • eleven%
  • Carbohydrates
  • 35.2 g
  • eleven%
  • Ldl cholesterol
  • 36 mg
  • 12%
  • Fats
  • eight.three g
  • thirteen%
  • Fiber
  • 1 g
  • four%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 203 mg
  • eight%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by michelle

“From a neighbor, quite simple and nice rhubarb pudding backside. Jogs my memory of a pineapple upside-down cake. I am not an enormous fan of rhubarb however that is wonderful and straightforward.”

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