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Best Rhubarb Cake

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Best Rhubarb Cake

:)

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

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

Ingredients

Amount Measure Ingredient Features
¾ cup brown sugar
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¾ cup sugar
white
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1 large eggs
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¾ cup vegetable shortening
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2 cups all-purpose flour
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1 dash salt
dash
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1 teaspoon vanilla extract
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1 teaspoon cinnamon
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1 cup milk
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1 teaspoon vinegar
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1 teaspoon baking soda
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1 ½ cups rhubarb
uncooked, sliced
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Topping
1 cup brown sugar
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1 teaspoon cinnamon
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½ cup nuts
chopped
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Ingredients

Amount Measure Ingredient Features
177 ml brown sugar
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177 ml sugar
white
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1 each eggs
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177 ml vegetable shortening
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473 ml all-purpose flour
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1 x salt
dash
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5 ml vanilla extract
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5 ml cinnamon
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237 ml milk
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5 ml vinegar
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5 ml baking soda
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355 ml rhubarb
uncooked, sliced
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Topping:
237 ml brown sugar
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5 ml cinnamon
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118 ml nuts
chopped
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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 Arrow up button

Comments


anonymous

when does one add the rhubarb?

anonymous   United States

Mix in right before pouring into the pan

Zhangbo

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% 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?
 

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