Rhubarb Spice Cake

Looking for a tea-time dessert? Then check out this rhubarb spice cake – a flavor packed treat.

  • prep time 25 min
  • total time 2 hr 15 min
  • ingredients 14
  • servings 16

Ingredients

2
cups all-purpose flour*
1 1/2
cups sugar
1/2
cup vegetable oil
1/3
cup water
1 1/4
teaspoons baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1
teaspoon ground cloves
1
teaspoon ground nutmeg
1
teaspoon vanilla
3
large eggs
1 3/4
cups finely chopped fresh rhubarb
1
cup chopped nuts
sweetened whipped cream, if desired
  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • 2 In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
  • 3 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with sweetened whipped cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    260
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    1g
    1%
      Sugars
    19g
    19%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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