Best Rhubarb Cake
:)
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown sugar
|
*
|
| ¾ | cup |
sugar
white |
|
| 1 | large |
eggs
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | dash |
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
brown sugar
|
*
|
| 177 | ml |
sugar
white |
|
| 1 | each |
eggs
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
salt
dash |
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cinnamon
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vinegar
|
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
rhubarb
uncooked, sliced |
*
|
| Topping: | |||
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
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.
