Easy Rhubarb Pudding Cake
Description
A very simple rhubarb pudding-bottom cake starting with boxed cake mix. Its gooey base has nostalgic upside-down cake qualities with a sweet-tart flavor.
Ingredients
•
1 (18 1/4 ounce) box yellow cake mix
•
1 cup water
•
3 eggs
•
1/3 cup vegetable oil
•
5 cups chopped rhubarb
•
1 cup white sugar
•
1 teaspoon cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2
Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Top with rhubarb; sprinkle with sugar and cinnamon.
3
Place remaining 1 cup water in a microwave-safe measuring cup; microwave until hot. Pour hot water evenly over cake.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean or with moist crumbs, 50 to 60 minutes.