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Rhubarb Pudding Cake

Rhubarb Pudding Cake
Rhubarb Pudding Cake might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 264 calories, 1g of protein, and 1g of fat per serving. This recipe serves 8. It is perfect for Mother's Day. A mixture of instant vanilla pudding mix, sugar, cake mix, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C)
Equipment you will use
OvenOven
2
Combine the chopped fresh rhubarb, the white sugar, and the food coloring and set aside.
Ingredients you will need
Food ColorFood Color
Granulated SugarGranulated Sugar
RhubarbRhubarb
3
Prepare the vanilla pudding mix according to the package directions.
Ingredients you will need
Instant Vanilla Pudding MixInstant Vanilla Pudding Mix
4
Pour the finished vanilla pudding into one ungreased 9 inch square baking dish. Spoon rhubarb mixture over the top of the vanilla pudding.
Ingredients you will need
RhubarbRhubarb
VanillaVanilla
Equipment you will use
Baking PanBaking Pan
5
Prepare the cake mix according to the package directions and pour evenly over the top the rhubarb and vanilla pudding.
Ingredients you will need
Cake MixCake Mix
RhubarbRhubarb
VanillaVanilla
6
Bake at 350 degrees F (175 degrees C) for 50 minutes or until cake tests done.
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OvenOven
7
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.
Ingredients you will need
SugarSugar
Equipment you will use
Frying PanFrying Pan
DifficultyMedium
Ready In45 m.
Servings8
Health Score0
Dairy Free
DietsDairy Free
Dish TypesSide Dish
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