Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 131.4
- Total Fat: 7.4 g
- Cholesterol: 41.3 mg
- Sodium: 311.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Spoonriver Rhubarb Cake calories by ingredient
Spoonriver Rhubarb Cake
Submitted by: NESTISEMPTYIntroduction
A tasty rhubarb cake sweetened with honey and lower calorie because of the non-fat plain yogurt. A tasty rhubarb cake sweetened with honey and lower calorie because of the non-fat plain yogurt.Number of Servings: 15
Ingredients
-
1/2 cup Butter
3/4 cup Honey
2 large Eggs
1 tsp. Vanilla
1/2 cup non-fat Plain Yogurt
1/2 tsp. Salt
2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. Allspice
2 cups Rhubarb
1/3 cup Coconut
Tips
Directions
Preheat oven to 350 degrees.
Butter and flour one 13x9-inch pan.
Cream the butter; then add the honey and continue beating until well mixed. Beat in the eggs, vanilla, and yogurt.
Combine the flour, salt, baking soda, cinnamon, and allspice in a separate bowl. Stir the dry ingredients into the wet ingredients until well blended. Add the rhubarb and nuts or coconut (if using), and stir just until incorporated.
Pour the cake batter into the prepared pans and smooth the top. Bake for 25-30 minutes. The cake is done when a cake tester comes out clean or the top springs back when you lightly press it.
Top with a whipped topping or frozen yogurt.
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user NESTISEMPTY.
Butter and flour one 13x9-inch pan.
Cream the butter; then add the honey and continue beating until well mixed. Beat in the eggs, vanilla, and yogurt.
Combine the flour, salt, baking soda, cinnamon, and allspice in a separate bowl. Stir the dry ingredients into the wet ingredients until well blended. Add the rhubarb and nuts or coconut (if using), and stir just until incorporated.
Pour the cake batter into the prepared pans and smooth the top. Bake for 25-30 minutes. The cake is done when a cake tester comes out clean or the top springs back when you lightly press it.
Top with a whipped topping or frozen yogurt.
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user NESTISEMPTY.
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