Description
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
- ⅓ cup vegetable oil
- 3 eggs
- 5 cups chopped rhubarb
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 18