Rhubarb Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ cup solid vegetable shortening
  • 1½ cups brown sugar
  • 1 egg
  • 1 cup water
  • 1 tsp vanilla extract
  • 3 cups rhubarb, diced
  • Cinnamon Topping
  • 1 tsp ground cinnamon
  • ½ cup walnuts, chopped
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
Instructions
  1. Cake
  2. Preheat oven to 375°F.
  3. Grease one 13 x 9 inch pan.
  4. In medium mixing bowl sift together flour, baking soda, salt and SACO Buttermilk Blend; set aside. In large mixing bowl cream together shortening and sugar.
  5. Add egg and beat well.
  6. Stir in water.
  7. Add dry ingredients to creamed mixture and stir until well-blended.
  8. Do not overbeat.
  9. Fold in vanilla and rhubarb.
  10. Pour into pan.
  11. In small mixing bowl stir together all Cinnamon Topping ingredients.
  12. Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
  13. Cinnamon Topping
  14. in a medium mixing bowl combine all topping ingredients
Nutrition Information
Calories: 129 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 14g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 6mg
Recipe by SacoFoods at http://www.sacofoods.com/rhubarb-cake/