You don't have to buy buttermilk for this recipe. You can make your own. You can substitute honey for sugar and regular flour for rice flour if desired. I have included sauce recipe. If you serve cake with vanilla ice cream, no sauce needed. Rhubarb is so versatile. I love it!
Provided by Montana Heart Song
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Use a 4 cup glass Pyrex measuring cup and add 2 cups milk, and the vinegar. Stir; set aside.
- In mixing bowl add flour, allspice, baking soda, salt and sugar. If using honey do not add yet.
- Add Crisco and cut in so mixture resembles crumbs.
- Now fold in honey. Do not use both sugar and honey.
- Drop eggs into Pyrex measuring cup and whisk until beaten and mixed.
- Add food coloring and vanilla.
- In large mixing bowl, add egg milk mixture.
- Add dry mixture with either sugar or honey a little at a time until all mixed. Now add rhubarb. If frozen and then thawed, drain the liquid. Add more food coloring if you want the color more intense.
- Preheat oven 350°F.
- Spray Pam into large Bundt pan.
- Spoon cake batter in the pan.
- Bake 55 minutes until top springs back with a touch and sides shrink away from pan.
- Cool ten minutes and invert on serving dish.
- Sauce:.
- 1/2 cup butter or margarine, 1/4 cup honey, 2 tsp cinnamon and 3 Tbsp evaporated milk.
- In microwavable bowl, add all ingredients, microwave 70% power for 2 minutes, remove from oven and stir.
- Serve with cake if desired.
- This cake freezes very well, double wrapped.
Nutrition Facts : Calories 265, Fat 11.1, SaturatedFat 3.4, Cholesterol 36.7, Sodium 437.8, Carbohydrate 36.6, Fiber 1.3, Sugar 17.3, Protein 4.9
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