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
- Cake
- Preheat oven to 375°F.
- Grease one 13 x 9 inch pan.
- 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.
- Add egg and beat well.
- Stir in water.
- Add dry ingredients to creamed mixture and stir until well-blended.
- Do not overbeat.
- Fold in vanilla and rhubarb.
- Pour into pan.
- In small mixing bowl stir together all Cinnamon Topping ingredients.
- Sprinkle on topping before baking for 35 to 40 minutes, or until inserted wooden toothpick comes out clean.
- Cinnamon Topping
- 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