Rhubarb Cake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 6.1 g
  • Cholesterol: 0.7 mg
  • Sodium: 159.9 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Rhubarb Cake calories by ingredient
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Number of Servings: 9


    1 TBSP sugar
    1 tsp cinnamon
    3 TBSP applesauce
    3 TBSP canola oil
    1/4 cup egg substitute
    1/2 cup milk
    1/2 TBSP vinegar To Make Sour Milk
    1 tsp baking soda
    1 Cup Flour
    1 1/2 cups rhubarb diced
    2 TBSP chopped walnuts


1 Preheat oven to 350 degrees.
2 Coat a 8x 8 inch pan (glass is best) with non-stick cooking spray.
3 In a small bowl, combine 1TBSP sugar and 1/2 tsp cinnamon.
4 Set aside.
5 In a large bowl, combine remaining 1/2 cup sugar, oil, applesauce, egg substitute, and sour milk.
6 In separate bowl, combine baking soda and flour.
7 Stir flour mixture into wet ingredients.
8 Stir in rhubarb.
9 Pour into prepared pan.
10 Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
11 Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
12 NOTE: To make sour milk, place 1/2 TBSP vinegar or lemon juice in a liquid measuring cup.
13 Add enough milk to equal one half cup.
14 Let mixture sit several minutes to allow milk to curdle.
15 Buttermilk may be used in place of sour milk.

Number of Servings: 9

Recipe submitted by SparkPeople user TALEENA.

TAGS:  Desserts |

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