Rhubarb Spice Cake

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If you never experienced fresh rhubarb this is the perfect dessert to try it with!

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Chicago

Time needed

25 min preparation + 50 min cooking

Serving Size / Yield

16 servings

Ingredients

  • 2 C. all-purpose flour
  • 1 1/2 C. sugar
  • 1/2 C. vegetable oil
  • 1/3 C. water
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. cloves
  • 1 tsp. ground nutmeg
  • 1 tsp. vanilla
  • 3 lg. eggs
  • 1 3/4 C. finely chopped fresh rhubarb
  • 1 C. chopped nuts

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Directions

Heat oven to 350 degrees. Grease bottom and sides of one 13 X 9-inch pan with shortening; lightly flour.

In large bowl, beat flour, 1 1/4 of the cups sugar and remaining ingredients except rhubarb and nuts with electric mixer on low speed 1 minutes, 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.

Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

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