Rhubarb Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cake:48 tsp Organic cane sugar 1 tsp Baking Soda .5 tsp Salt, "Real Salt" 2 cup Organic All-Purpose White Flour 1 cup SoDelicious Coconut milk, unsweetened (by JNHENDRE) 4 cup, diced Rhubarb Topping:36 tsp Organic cane sugar 4 serving Kerrygold Salted Butter (Serving Size 1 TBSP) 0.25 cup Organic All-Purpose White Flour 1 tsp Cinnamon, ground
Heat oven to 350 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, stir together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and Greek yogurt until smooth, then fold in the rhubarb. Batter will be very thick. Pour into pan and spread evenly.
In a small bowl, stir together 3/4 cup sugar and butter until smooth. Stir in 1/4 cup flour and cinnamon until the mixture is crumbly. Then sprinkle the mixture on top of the cake.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Serve with whipped cream, if desired.
Serving Size: Makes approx. 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
In a large bowl, stir together sugar, baking soda, salt and 2 cups flour. Stir in the eggs and Greek yogurt until smooth, then fold in the rhubarb. Batter will be very thick. Pour into pan and spread evenly.
In a small bowl, stir together 3/4 cup sugar and butter until smooth. Stir in 1/4 cup flour and cinnamon until the mixture is crumbly. Then sprinkle the mixture on top of the cake.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Serve with whipped cream, if desired.
Serving Size: Makes approx. 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 226.1
- Total Fat: 4.2 g
- Cholesterol: 10.0 mg
- Sodium: 229.5 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
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