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Rhubarb Spice Cake

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By Betty Crocker Kitchens
Updated Oct 8, 2010
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These delicious spice cakes served with sweetened whipped cream are perfect for an anytime dessert.

Rhubarb Spice Cake

  • Prep Time 25 min
  • Total 2 hr 15 min
  • Servings 16
  • Ingredients 14
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour*
  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 3/4 cups finely chopped fresh rhubarb
  • 1 cup chopped nuts
  • Sweetened Whipped Cream, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • Step 
    2
    In large bowl, beat flour, 1 1/4 cups of the sugar and remaining ingredients except rhubarb, nuts and whipped cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in rhubarb. Pour into pan. Sprinkle with nuts and remaining 1/4 cup sugar.
  • Step 
    3
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Serve with Sweetened Whipped Cream.

Nutrition

260 Calories
13g Total Fat
4g Protein
32g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
260mg
11%
Potassium
95mg
3%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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