Ruby Red Rhubarb Pudding
A vibrant and sweet rhubarb dessert layered with strawberry jello and cake mix, perfect for summer gatherings and those who enjoy fruity, nostalgic flavors.
Ingredients
Instructions
- Layer the cut-up rhubarb in the bottom of a 9 x 13-inch pan.
- Sprinkle the sugar evenly over the rhubarb.
- Sprinkle the dry strawberry jello over the sugar layer.
- Sprinkle the dry white cake mix on top of the jello layer.
- Pour 1 cup of water evenly over the layers.
- Drizzle the melted butter over the entire mixture.
- Bake in a 350°F oven for 40 to 60 minutes until the top is golden and juices are thickened.
- Serve chilled, optionally topped with whipped topping.
Tips & Substitutions
For a sweeter pudding, consider increasing the sugar slightly or using a sweeter variety of rhubarb. If you don't have strawberry jello, raspberry or cherry jello can also work well. Make sure to layer the ingredients evenly for the best texture. If you prefer a lighter version, you can substitute the white cake mix with a gluten-free cake mix for a gluten-free option.
Serving Suggestions
Serve the pudding chilled, optionally topped with whipped topping for added creaminess. It pairs beautifully with Bernice Heugatter'S Very Good Chocolate Pie for a decadent dessert spread. For a refreshing contrast, consider serving it alongside a scoop of vanilla ice cream or a dollop of yogurt. Fresh mint leaves can also enhance the presentation.
Storage & Reheating
Leftover rhubarb pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds, or until warmed through. You can also enjoy it cold or at room temperature, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby Red Rhubarb Pudding contains roughly 1607 calories, with 9g protein, 221g carbohydrates, and 80g fat. It is an excellent source of iron (29% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 630mg per serving (27% of the Daily Value).
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 instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Simply thaw it and drain any excess liquid before layering it in the pan. This ensures the pudding maintains the right consistency without becoming too watery.
Is it possible to make this pudding ahead of time?
Absolutely! You can prepare the pudding a day in advance. Just bake it and allow it to cool completely before storing it in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when served.
What can I serve with rhubarb pudding?
Rhubarb pudding is delicious on its own, but you can elevate your dessert by serving it with whipped cream, ice cream, or even a drizzle of caramel sauce. It also pairs well with a simple fruit salad for a refreshing side.
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).