Vicki's Rhubarb Cake
Recipe: #14067
August 29, 2014
"Vicki makes this for farmers market, someone said this 100 stars worthy, I know she sells the heck out of them"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (218.9 g)
- Calories 745.8
- Total Fat - 36.6 g
- Saturated Fat - 12.4 g
- Cholesterol - 53.1 mg
- Sodium - 347.1 mg
- Total Carbohydrate - 99.7 g
- Dietary Fiber - 3.9 g
- Sugars - 70.4 g
- Protein - 8.9 g
- Calcium - 92.4 mg
- Iron - 1.6 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix rhubarb and 1/2 cup sugar and set aside.
Step 2
Mix flour, 1-1/2 cups sugar, oil, egg, buttermilk, baking soda, cinnamon and vanilla. Add to rhubarb mixture.
Step 3
Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees Fahrenheit for 1 hour.
Step 4
Combine butter, coconut, brown sugar, milk, and chopped nuts in a pan cook for 3 minutes. Pour over cake while warm.
Tips
No special items needed.