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Colette & Cassi's Country Kitchen!

QUICK AND EASY RHUBARB PUDDING CAKE

Arrange 3-1/2 cups of diced rhubarb on the bottom of a lightly greased 9-by-13-inch pan. Sprinkle with 3/4 cup sugar. Prepare a batter from a boxed white, yellow, lemon, or spice cake mix, using one less egg than the instructions on the box suggest. Fold in 3 tablespoons of poppy seeds, 1/2 cup raisins or 1/2 cup sliced almonds (more or less to your liking). Pour the batter over the rhubarb. Bake according to the instructions on the box. Remove from the oven; allow to cool slightly before cutting.