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Rhubarb Cake Recipe
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Rhubarb||1 1⁄2 Cup (24 tbs), chopped|
|White sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3436 Calories from Fat 990
% Daily Value*
Total Fat 112 g172.4%
Saturated Fat 27.7 g138.3%
Trans Fat 13.5 g
Cholesterol 211.5 mg
Sodium 1455.4 mg60.6%
Total Carbohydrates 581 g193.7%
Dietary Fiber 12.7 g50.8%
Sugars 370.4 g
Protein 43 g86.1%
Vitamin A 8.9% Vitamin C 24.7%
Calcium 27.4% Iron 74.5%
*Based on a 2000 Calorie diet
Add egg and beat well.
Combine flour and baking soda.
In a separate bowl, combine buttermilk and vanilla.
Stir flour mixture into sugar and egg alternately with buttermilk mixture.
Fold in rhubarb.
In a small bowl, stir together sugar and cinnamon for topping.
Pour batter into a greased 9 by 13-inch pan and sprinkle top with sugar-cinnamon mixture.
Bake in a 350°F oven for 40 to 50 minutes, or until a toothpick inserted in centre of cake comes out clean.