Rhubarb Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 116.2
- Total Fat: 6.3 g
- Cholesterol: 9.4 mg
- Sodium: 65.5 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
View full nutritional breakdown of Rhubarb Cake calories by ingredient
Introduction
Very good, even unfrosted! Very good, even unfrosted!Number of Servings: 24
Ingredients
-
1 1/2 cups packed brown sugar
2/3 cup canola oil
1 egg
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup blueberries
Directions
Serves 24
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and blueberries. Pour into prepared pans.
3. Bake for 30 to 35 minutes, or until cake tests done.
Number of Servings: 24
Recipe submitted by SparkPeople user KLC092009.
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.
2. In a large bowl, beat brown sugar, oil, egg and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and blueberries. Pour into prepared pans.
3. Bake for 30 to 35 minutes, or until cake tests done.
Number of Servings: 24
Recipe submitted by SparkPeople user KLC092009.