RHUBARB SPICE CAKE

Rhubarb Spice Cake image

These delicious spice cakes served with sweetened whipped cream are perfect for an anytime dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 16

Number Of Ingredients 14

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

Steps:

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
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.
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 Facts : Calories 260, Carbohydrate 32 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 0 g