Rhubarb Bundt Cake
IntroductionI absolutely love rhubarb and came across this recipe and converted it to lower fat. It helps to have it growing in my back yard so I do freeze alot for winter.
It's even kid approved. I absolutely love rhubarb and came across this recipe and converted it to lower fat. It helps to have it growing in my back yard so I do freeze alot for winter.
It's even kid approved.
2 tbsp reduced fat margarine (Like Promise Light Spread)
1 c sugar
1 1/2 c unbleached all purpose white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp unsweetened applesauce
1 c fat free buttermilk
1 lg whole egg + 2 lg egg whites
1 tsp vanilla extract
1 c rhubarb, chopped
1 tbsp sugar
1/2 tsp cinnamon
Optional Glaze: 1 c powdered sugar
1/4 tsp cinnamon
water or skim milk
If you are using frozen rhubarb, I put mine in my food processor and whirled it to small pieces and put it on, Don't wait for it to thaw before baking. Also, I put the cake on a piece of wax paper, rack and all and drizzled the frosting on that way my plate looks nice for presentation to guests. Hope you like it as well as I do.
In a large bowl, with hand held mixer on low speed, mix margarine and sugar to blend well. In another bowl, mix flour, baking powder, baking soda and salt. Add to sugar mix and on low speed, blend well. (will look like a cake mix.) In the "dry mix" bowl, now empty, mix the applesauce, buttermilk, egg, egg whites and vanilla. Pour into flour/butter mix and mix well. Pour into prepared bundt pan. Distribute the rhubarb around the top of the batter, mix the 1 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the rhubarb. Bake 40 minutes in preheated oven. Cool on wire rack in pan the invert onto same wire rack to cool completely. Glaze: Mix powdered sugar and cinnamon in a small bowl, add enough water or skim milk to make a pourable consistency. Drizzle over cake.
Serving Size: serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user NVBEE55.
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