Rhubarb Spice Cake

This delicious scratch cake with just the right amount of rhubarb and spice makes a perfect spring or anytime dessert. From eatbetteramerica.

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PREP TIME
25 Min
TOTAL TIME
2 Hr 15 Min
SERVINGS
20

1: cup Gold Medal® all-purpose flour*

1: cup Gold Medal® whole wheat flour

1 1/4: cups sugar

1/2: cup canola oil

1/3: cup water

3: large eggs

1: teaspoon baking soda

1/2: teaspoon salt

1: teaspoon ground cinnamon

1: teaspoon ground cloves

1: teaspoon ground nutmeg

1: teaspoon vanilla

1 3/4: cups finely chopped fresh rhubarb

1/2: cup chopped nuts

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray; lightly flour.
2 In large bowl, beat flour, 1 cup of the sugar and remaining ingredients except rhubarb and nuts 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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 180

(Calories from Fat 80),

Total Fat 8g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 135mg;
Total Carbohydrate 23g

(Dietary Fiber 1g,
Sugars 13g),

Protein 3g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 2 %;
Iron 4 %;

Exchanges:

1/2 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;
1 1/2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 11/23/2011 10:25:19 AM REPORT ABUSE KellyWhit said:

Rating:

This rhubarb spice cake was easy to make, moist and delicious. My husband says he hates rhubarb, yet not knowing it was in the cake, ate most of it during the week. Love it!