Don't miss another issue…      Subscribe

Best Rhubarb Cake

 
B484f6d6e0bd0fdc5c31 550
157

:)

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

¾ cup brown sugar
*
¾ cup sugar
white
1 each eggs
¾ cup vegetable shortening
*
2 cups all-purpose flour
1 x salt
dash
*
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup milk
1 teaspoon vinegar
1 teaspoon baking soda
1 ½ cups rhubarb
uncooked, sliced
*
Topping:
1 cup brown sugar
*
1 teaspoon cinnamon
½ cup nuts
chopped

Directions

Cream sugars and shortening.

Add eggs.

Mix flour, salt, vanilla and cinnamon.

Dissolve vinegar and baking soda in milk.

Add dry ingredients to sugar mixture alternately with milk mixture.

Fold in rhubarb.

Pour into greased and floured 9 x 13 inch pan.

Combine topping ingredients; sprinkle over batter.

Bake at 350℉ (180℃) 40 to 45 minutes, until toothpick comes out clean.

 

* not incl. in nutrient facts

Add review

 

 

Comments


Barrie, Canada
 over 9 years ago

when does one add the rhubarb?

Zhangbo
Toronto, Canada
 over 9 years ago

Just edited the directions, the rhubarb should be added at the end before before adding topping ingredients, now the recipe is completed, enjoy!

Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 17520% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 60mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed