Rhubarb Pudding Cake – a delicious recipe with rhubarb, white sugar, coloring, vanilla pudding, yellow cake, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
314
kcal
Calories
66
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup chopped rhubarb, 1 cup white sugar, 6 drops red food coloring, 1 (3.5 ounce) package instant vanilla pudding mix, and more.
Yes, Rhubarb Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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