Moist Rhubarb Cake

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 1/2 c. shortening
  • 1 1/2 c. brown sugar ⓘ
  • 1 egg ⓘ
  • 1 tsp. vanilla ⓘ
  • 1 c. sour milk ⓘ
  • 1 tsp. baking soda ⓘ
  • 2 c. flour ⓘ
  • 1 tsp. cinnamon ⓘ
  • 1 1/3 c. raw rhubarb, cut up ⓘ

Instructions

  1. Cream shortening and sugar.
  2. Add egg; mix well.
  3. Add sour milk; mix in sifted flour and soda.
  4. Add vanilla.
  5. Fold in rhubarb.
  6. Before baking, add topping.
  7. Bake in greased 9 x 13-inch pan at 350° for 30 to 35 minutes.

Nutrition & Diet Analysis (per serving)

724 kcal 36% DV
Protein Fat Carbs

Macronutrients

Protein 5.6g 11% DV
Total Fat 33.5g 43% DV
Carbs 87.4g 32% DV
Fiber 1.5g 5% DV
Sugar 41.1g 82% DV

Electrolytes

Sodium 6996.5mg 100% DV
Potassium 281.5mg 6% DV
Cholesterol 65.8mg 22% DV

Vitamins & Minerals

Vitamin A 16.8mcg 2% DV
Vitamin C 1mg 1% DV
Calcium 166.3mg 13% DV
Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

egg vanilla shortening brown sugar baking soda cinnamon flour rhubarb

You May Also Like

🥦

Mozzarella Pillows - Giada De Laurentiis

VegetarianDairy
307 kcal 19.4g protein
🥗

Sauteed Onion and Pepper Garnish for Chicken

VeganVegetarian
267 kcal 4.7g protein
🥗

Kolokythakia Tiganita - Greek Battered Fried Zucchini / Courgett

VeganVegetarian
316 kcal 2.9g protein
🥦

Gluten Free Vanilla Amond Cake

VegetarianDairy
884 kcal 10.1g protein
🥦

Aubergine Squash Bake Recipe

VegetarianDairy
1028 kcal 45g protein
🥗

Pit Masters'- Choice BBQ Sauce

VeganVegetarian
164 kcal 2.7g protein
Vegetarian recipes → Dairy recipes → All recipes →