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Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Cook Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:9Yield:9 servingsJump to Nutrition Facts
Cook Time:15 minsAdditional Time:1 hrTotal Time:1 hr 15 minsServings:9Yield:9 servings
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:9
Servings:
9
Yield:9 servings
Yield:
9 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake2cupsall-purpose flour1cupsugar4teaspoonsbaking powder1teaspoonground cinnamon½teaspoonsalt1large egg1cupbuttermilk¼cupcanola oil2teaspoonsvanilla extract8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)Topping¼cupsugar½teaspoonground cinnamon
Cook Mode(Keep screen awake)
Ingredients
Cake
2cupsall-purpose flour
1cupsugar
4teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonsalt
1large egg
1cupbuttermilk
¼cupcanola oil
2teaspoonsvanilla extract
8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
Topping
¼cupsugar
½teaspoonground cinnamon
DirectionsTo make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.Originally appeared: EatingWell Magazine, May/June 1994
Directions
To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.
To make cake: Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.
To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.
Originally appeared: EatingWell Magazine, May/June 1994
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Nutrition Facts(per serving)298Calories7gFat53gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
