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Spring Rhubarb Cake with Frosting * |
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Serves: 18 Print this RecipeServing Size: 1 slice This luscious, moist cake deserves a tender offering from your rhubarb patch. It takes 5 medium size stalk (13 inches long x ½ inch in diameter). Tip: To use dry buttermilk, sift buttermilk powder with dry ingredients and use a scan 1 cup of water when mixing. 1 1/4 cups flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/8 teaspoon salt (optional) 1/2 cup reduced-calorie margarine 1/2 cup packed dark brown sugar 1/4 cup white sugar or noncaloric sweetener 1 egg 1 teaspoon vanilla extract 1 cup buttermilk 2 cups (about 10 oz.) finely diced rhubarb, fresh or frozen Topping: 1/4 cup brown sugar 1 1/2 teaspoons cinnamon 1/2 cup walnuts, chopped 1. Sift togther the flours with the baking powder, baking soda, 1/4 tsp. cinnamon and salt. 2. In a large mixing bowl, beat the margarine with ½ cup brown sugar and white sugar or substitute. 3. Add the egg and vanilla and beat the mixture until it is fluffy. To this mixture alternately add the flour mixture and the buttermilk; beat the ingredients until they are well mixed. 4. Stir in the rhubarb, pour the batter into a 9x13-inch baking pan coated with nonstick vegetable cooking spray. 5. Mix together the topping ingredients and sprinkle evenly over the batter. Bake at 350 for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. For occasional use only, due to sugar content. EXCHANGES Fat 1 Starch/Bread 1 NUTRITION FACTS Calories 149 Carbohydrate 22 grams Protein 4 grams Fat 5 grams Saturated fat 1 grams Cholesterol 12 milligrams Fiber 1 gram Sodium 120 milligrams(Without added salt 104 milligrams) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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