Rhubarb Cake Pudding
Rhubarb Cake Pudding offers a delightful combination of tangy rhubarb, sweet strawberry Jell-O, and moist yellow cake, baked into a comforting dessert. Its vibrant flavors and easy layering make it perfect for spring gatherings or cozy family dinners, appealing to those who love fruity, nostalgic treats.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Spread 4 cups of chopped rhubarb evenly into an oblong cake pan.
- Sprinkle 3/4 cup sugar over the rhubarb.
- Sprinkle the contents of a 3 oz. strawberry Jell-O packet over the sugar.
- Spread a yellow cake mix evenly over the Jell-O layer.
- Combine 1 cup cold water with 6 tablespoons melted butter and pour evenly over the cake mix.
- Bake in the preheated oven for 1 hour or until the top is golden and the cake is cooked through.
Tips & Substitutions
For a more complex flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the cake mix before spreading it over the Jell-O. If rhubarb is not available, you can substitute with tart apples or berries for a different twist. Ensure the rhubarb is well-chopped for even cooking. Also, check for doneness by inserting a toothpick into the center; it should come out clean.
Serving Suggestions
Serve the Rhubarb Cake Pudding warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Crisp Coconut Oaties for a delightful dessert spread. Consider serving it alongside a light salad or a cup of tea for a balanced meal.
Storage & Reheating
Allow the Rhubarb Cake Pudding to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm it in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake Pudding contains roughly 455 calories, with 4g protein, 44g carbohydrates, and 31g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (22% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb; however, make sure to thaw and drain any excess moisture before using it in the recipe. This will help maintain the texture and prevent the pudding from becoming too watery.
What can I substitute for strawberry Jell-O?
If you prefer not to use strawberry Jell-O, you can substitute it with raspberry or cherry gelatin for a different flavor profile. Alternatively, use a fruit-flavored pudding mix to add a creamy texture and taste.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).