Rhubarb Cake, Sensible and Delicious

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 262.2
  • Total Fat: 11.9 g
  • Cholesterol: 36.9 mg
  • Sodium: 152.4 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Rhubarb Cake, Sensible and Delicious calories by ingredient
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From Jane Brody's "Good Food Book". From Jane Brody's "Good Food Book".
Number of Servings: 12


    1 1/4 c: White Flour
    3/4 c: Whole Wheat Flour
    1 tsp: Baking Powder
    1/2 tsp: Baking Soda
    1/4 tsp: Cinnamon
    1/8 tsp: Salt
    1/2 c: Butter
    1/2 c: Brown Sugar, packed
    1/4 c: White Sugar
    1: Egg
    1 tsp: Vanilla
    1 c: Buttermailk
    1/2 lb: Rhubarb, diced (2 cups)

    1/4 c: Brown Sugar
    1 1/2 tsp: Cinnamon
    1/2 c: Walnuts, chopped


1. Grease a 9 X 13-inch baking pan.

2. In a small bowl, combine the white and whole-wheat flours with the baking powder, baking soda, 1/4 teaspoon of cinnamon, and salt. Set the mixture aside.

3. In a large mixing bowl, beat the butter or margarine with the 1/2 cup of brown sugar and the white sugar. Add the egg and vanilla, and beat the mixture until it is fluffy. To this mixture alternately add the flour mixture and the buttermilk, and beat the ingredients until they are mixed well.

4. Stir in the rhubarb, and pour the batter into the baking pan.

5. Mix together the topping ingredients, and sprinkle the topping evenly over the batter.

6. Bake the cake in a preheated 350 degrees oven for 35 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Serving Size: 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user G3RALD.

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