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    You are in: Home / Recipes / Buttermilk Rhubarb Bundt Cake With Sauce Recipe
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    Buttermilk Rhubarb Bundt Cake With Sauce

    Average Rating:

    2 Total Reviews

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    • on October 14, 2007

      The cake was very moist. I used sugar and it was just the right amount of sweetness for us. Since the recipe title says buttermilk that is what I used instead of the milk/vinegar since I had it in the refrigerator. I used a bag of frozen rhubarb from the store which had 3 1/2 cups in it without any negative effect on the out come of the cake. Made for *PAC Fall 2007* game

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    • on May 28, 2013

      The taste was excellent, but it came out more like a cobbler. We used honey instead of sugar and it seemed to runny to begin with. Baked it longer than recipe called for. Used fresh rhubarb and Soy milk. Next time will cook it in a 9 X 13 instead of bundt pan.

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    Nutritional Facts for Buttermilk Rhubarb Bundt Cake With Sauce

    Serving Size: 1 (139 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 265.0
     
    Calories from Fat 100
    37%
    Total Fat 11.1 g
    17%
    Saturated Fat 3.3 g
    16%
    Cholesterol 36.6 mg
    12%
    Sodium 437.7 mg
    18%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 17.2 g
    69%
    Protein 4.9 g
    9%

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