Steps to Make Rhubarb Quinoa Pudding

Easy Rhubarb Pudding Cake

Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.

Recipe Summary Easy Rhubarb Pudding Cake

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 | Rhubarb Quinoa Pudding

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-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.

Info | Rhubarb Quinoa Pudding

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 18 Yield: 1 9x13-inch cake

TAG : Easy Rhubarb Pudding Cake

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Images of Rhubarb Quinoa Pudding

Rhubarb Quinoa Pudding / Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of rheum in the family polygonaceae, which are cooked and used for food.