Rhubarb Pudding Cake

This is a very yummy cake. Plus it’s an easy and tasty way to use fresh rhubarb.

Rhubarb Pudding Cake


  • 1 cup chopped rhubarb
  • 1 cup white sugar
  • 6 drops red food coloring
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (9 ounce) package yellow cake mix
  • 1/4 cup confectioners’ sugar for dusting


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.


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